Mini crab cakes

Crab cakes are a great seafood dish making use of one of the most popular crustaceans available. In countries where it is easily available, it is a favorite staple easy appetizers in cocktail parties, lunches and dinners. It’s a simple gourmet recipes using simple easy to find ingredients. If fresh crab is not available, large supermarkets most likely carry frozen crab. However, you may want to skip preparing this dish if imitation crabstick is what’s available. Those have better applications for sushi.

To make miniature versions, simply cook smaller portions of it and adjust the cooking time.

Novice cooks should not be intimidated by the somewhat lengthy list of ingredients. Bear in mind that the appetizer recipes can be simplified or modified according to taste, preference and what’s available.

Here’s a basic recipe to try out. Mix together in a large cooking pot some unsalted butter, cooking oil, minced onions, celery, different colors of bell peppers, parsley and capers. Season with hot sauce and Worcestershire sauce and cook over medium-low until the vegetables are tender. Cool the mixture at room temperature or in the chiller. Crumble the cooked crabmeat into small pieces and toss with coarse bread crumbs, mayonnaise, mustard and eggs. Combine this with the cooked vegetable mixture and chill again for 30 minutes. Shape into bite-sized rounds and fry in a combination of butter and olive oil until golden brown.

To make mini crab cakes look more presentable, rather than fry the mixture, bake them mini muffin pans instead. This will keep the cakes even in size and shape. To make these delectable baked mini crab cakes, you can add cream cheese and Parmesan in the recipes for an even more savory dish. Adjust the salt as these types of cheeses are already salty by themselves.