Mini Crab Cakes
Here's a recipe for Mini Crab Cakes with a spicy twist using our pepper purees:
Ingredients:
- 1 pound lump crabmeat, picked through for shells
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (adjust to taste)
- 1/4 teaspoon Louisiana Pepper Exchange's pepper purees (adjust for desired spice level)
- Salt and black pepper to taste
- Vegetable oil for frying
- Lemon wedges for garnish
- Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Crab Mixture:
- In a large bowl, combine the lump crabmeat, mayonnaise, breadcrumbs, green onions, red bell pepper, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Louisiana Pepper Exchange's pepper purees, salt, and black pepper.
- Gently fold the ingredients together until well combined. Be careful not to break up the lump crabmeat too much; you want to maintain some chunks.
2. Shape the Crab Cakes:
- Form the mixture into small crab cakes, about 2 inches in diameter and 1/2 inch thick. You can use your hands to shape them or a cookie cutter for a more uniform size.
3. Chill the Crab Cakes:
- Place the crab cakes on a baking sheet lined with parchment paper. Cover them and refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape while frying.
4. Fry the Crab Cakes:
- In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
- Carefully place the chilled crab cakes in the hot oil, a few at a time, and cook for 2-3 minutes per side or until they are golden brown and crispy. Be gentle when flipping them.
- Remove the crab cakes from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve:
- Arrange the Mini Crab Cakes on a serving platter. Garnish with lemon wedges and fresh parsley (optional).
6. Enjoy:
- Serve your Mini Crab Cakes hot as a delicious appetizer or party snack. The Louisiana Pepper Exchange's pepper purees add a spicy kick to these delectable crab cakes.
These Mini Crab Cakes are perfect for any gathering or as a tasty treat for seafood lovers. Adjust the spice level by adding more or less of the pepper purees according to your preference. Enjoy!
Ingredients:
- 1 pound lump crabmeat, picked through for shells
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (adjust to taste)
- 1/4 teaspoon Louisiana Pepper Exchange's pepper purees (adjust for desired spice level)
- Salt and black pepper to taste
- Vegetable oil for frying
- Lemon wedges for garnish
- Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Crab Mixture:
- In a large bowl, combine the lump crabmeat, mayonnaise, breadcrumbs, green onions, red bell pepper, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Louisiana Pepper Exchange's pepper purees, salt, and black pepper.
- Gently fold the ingredients together until well combined. Be careful not to break up the lump crabmeat too much; you want to maintain some chunks.
2. Shape the Crab Cakes:
- Form the mixture into small crab cakes, about 2 inches in diameter and 1/2 inch thick. You can use your hands to shape them or a cookie cutter for a more uniform size.
3. Chill the Crab Cakes:
- Place the crab cakes on a baking sheet lined with parchment paper. Cover them and refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape while frying.
4. Fry the Crab Cakes:
- In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
- Carefully place the chilled crab cakes in the hot oil, a few at a time, and cook for 2-3 minutes per side or until they are golden brown and crispy. Be gentle when flipping them.
- Remove the crab cakes from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve:
- Arrange the Mini Crab Cakes on a serving platter. Garnish with lemon wedges and fresh parsley (optional).
6. Enjoy:
- Serve your Mini Crab Cakes hot as a delicious appetizer or party snack. The Louisiana Pepper Exchange's pepper purees add a spicy kick to these delectable crab cakes.
These Mini Crab Cakes are perfect for any gathering or as a tasty treat for seafood lovers. Adjust the spice level by adding more or less of the pepper purees according to your preference. Enjoy!
