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