Serve Up These Mini Maple Crab Cakes

Mini Maple Crab Cakes



For Crab Cakes:

1 (16 oz.) can crabmeat, squeezed dry

1/2 cup pure maple syrup

1 tablespoon Dijon or whole grain mustard

1 1/2 teaspoons Old Bay® seasoning (or other seafood seasoning)

1 teaspoon cajun seasoning

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1 tablespoon finely minced shallots

1/2 lime, juiced

1/2 lime, zested

1 1/2 cups Panko breadcrumbs

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce

Oil, as needed

Additional Panko breadcrumbs, as needed


For Maple Cream Sauce:

1/2 cup sour cream

1 tablespoon pure maple cream

1/2 teaspoon lime juice

1/4 teaspoon lime zest

1/4 teaspoon Tabasco sauce

Salt and pepper to taste



For Crab Cakes:

Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties. When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium-high heat until golden, flip once, and cook until golden. Place crab cakes on sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165ºF.


For Maple Cream Sauce:

Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.



Reprinted with permission from Farmstand Favorites: Maple Syrup. ISBN: 978-1-57826-369-1 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.