Broiled Crab Cakes with Chive and Caper Sauce

Name: Broiled Crab Cakes with Chive and Caper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 40 smalls basil sprigs; 710 milliliters fresh breadcrumbs made from crustless French bread; 118 milliliters finely chopped celery; 40 servings Chive and Caper Sauce; 454 grams crabmeat, picked over; 2 teaspoons Dijon mustard; 2 larges egg yolks, beaten to blend; 59 milliliters minced fresh basil; 118 milliliters minced green onions; 4 teaspoons fresh lemon juice; 59 milliliters mayonnaise; 1 Tbsp Old Bay seasoning; 59 milliliters vegetable oil

You can never have too many hor d'oeuvre recipes, so give Broiled Crab Cakes with Chive and Caper Sauce a try. One serving contains 41 calories, 3g of protein, and 3g of fat. This recipe serves 40. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up mayonnaise, breadcrumbs made from bread, celery, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix first 7 ingredients in medium bowl.

Equipment you will use

Bowl

Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper.

Ingredients you will need

Breadcrumbs

Crabmeat

Pepper

Mix in yolks.

Ingredients you will need

Egg Yolk

Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

Ingredients you will need

Breadcrumbs

Crab

Position rack 6 inches below broiler and preheat broiler.

Equipment you will use

Broiler

Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

Ingredients you will need

Basil

Sauce

Crab

Equipment

Ingredients

Servings:

40smalls

basil sprigs 710milliliters

fresh breadcrumbs made from crustless French bread 118milliliters

finely chopped celery 40servings

Chive and Caper Sauce 454grams

crabmeat, picked over 2teaspoons

Dijon mustard 2larges

egg yolks, beaten to blend 59milliliters

minced fresh basil 118milliliters

minced green onions 4teaspoons

fresh lemon juice 59milliliters

mayonnaise 1Tbsp

Old Bay seasoning 59milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.