Miniature Crab Cakes with Mustard Mayonnaise

Makes about 24 miniature crab cakes


For crab mixture:

* ½ cup minced red bell pepper (about 1 small)

* 1 tsp vegetable oil

* 1/3 cup mayonnaise

* 1 large egg yolk

* 1 ½ tbsp stone-ground mustard

* 1 to 2 tsp fresh lemon juice

* ¾ tsp tarragon

* 1 lb jumbo lump crab meat, picked over

* 1 ½ cup panko

* ½ stick butter, melted


For Mustard Mayonnaise:

* ¼ cup mayonnaise

* 2 ½ tsp stone-ground mustard

* ¼ tsp fresh lemon  juice, or to taste


Make crab mixture

* In a non-stick skillet sauté red bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.

* Preheat oven to 350 F.

* In a large shallow baking pan spread panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool. Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.

* Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.

* Preheat oven to 450 F

* Drizzle a scant ¼ tsp butter on each crab and bake in the middle of the oven until crisp and cooked through, about 15 minutes.


Make Mustard Mayonnaise

* In a small bowl whisk together mayonnaise, mustard, and lemon juice. Mustard Mayonnaise may be made 3 days ahead and chilled, covered.


Tips:

* Serve crab cakes in Japanese spoons. Mustard Mayonnaise at the bottom + crab cake + dollop of Mustard Mayonnaise + 1 tarragon leaves.

* Also works great with Miso Aioli Sauce.



Wine Selections:

Crios de Susana Balbo 2007 TORRONTES (Argentina, South America)   

Willowcroft 2006 CABERNET BLANC (Leesburg, Virgina)   

Sherwood Estate 2006 PINOT NOIR (Marlborough, New Zealand)



Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School

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