Mini Crab Cakes With Garlic-Chive Sauce

Name: Mini Crab Cakes With Garlic-Chive Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Garlic-Chive Sauce; 2 larges eggs, lightly beaten; 3 green onions, thinly sliced; 1 slice Garnish: lemon; 79 milliliters light mayonnaise; 227 grams package fresh lump crabmeat, drained; 3 slices whole grain white bread slices; 1 teaspoon Old Bay seasoning; 10 servings Salt to taste; 1 teaspoon Worcestershire sauce

Mini Crab Cakes With Garlic-Chive Sauce is From preparation to the plate, this recipe takes around 10 minutes. A mixture of grain bread, mayonnaise, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

Ingredients you will need

Crabmeat

Bread

Equipment you will use

Food Processor

Blender

Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

Ingredients you will need

Breadcrumbs

Mayonnaise

Crabmeat

Equipment you will use

Bowl

Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200 oven for up to 30 minutes.)

Ingredients you will need

Cooking Spray

Salt

Equipment you will use

Frying Pan

Oven

Serve with Garlic-Chive Sauce.

Ingredients you will need

Garlic

Chives

Sauce

Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Ingredients you will need

White Bread

Grains

Equipment

Ingredients

Servings:

10servings

Garlic-Chive Sauce 2larges

eggs, lightly beaten 3

green onions, thinly sliced 1slice

Garnish: lemon 79milliliters

light mayonnaise 227grams

package fresh lump crabmeat, drained 3slices

whole grain white bread slices 1teaspoon

Old Bay seasoning 10servings

Salt to taste 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. 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. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.