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Baby Crab Cakes


1/2 cup chopped artichoke hearts *
1/2 cup coarse cracker crumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped jalapeño pepper
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons chopped fresh cilantro or parsley
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne pepper
8 ounces lump crab meat, carefully picked over to remove shell and cartilage fragments
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
round tortilla chips
salsa or guacamole for garnish


In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine. Gently fold in the crab meat — do not over mix or break up the crab lumps. Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure. Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.
Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat. When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned. To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.

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Makes 20 mini crab cakes

Nutritional Information
Per Serving

Calories 60 (58% from fat) • carb. 3g • pro. 3g • fat 4g • sat. fat 1g • chol. 25mg • sod. 95mg • calc. 14mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
8'' Pro Skillet
10'' Pro Skillet
12'' Pro Skillet

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