Mini Crab Cakes | Conversation Starter

Mini Crab Cakes

After the unusual December - February (weather-wise) that we've had in this neck of the wood, March seems to have finally arrived with some very late chill in the air. And at the beginning of last month I decided to take things easy after the hectic start of the year that I had. This included sticking with easy recipes for the blog, which I think worked out alright. I am thinking that March might be following along with that theme, but we'll just have to wait and see what how that intention pans out.

So with that thought in hand, March begins with an easy recipe that will be great to welcome in some socialising in Spring - whenever it gets here!!! Mini Crab Cakes, which is what I have always simply called them.
Easy and quick to make once you've got all the ingredients together, this is a sure to get the conversations going within any circles. Enjoy.

Crab Meat

Sauteed Shallots, Garlic, Chillies, Mustard & Ginger Powder

Crab Cake Mixture

Pan Ready Moulds

Sizzling Away

Ingredients

• 265g Crabmeat
• 4 Spring Onions (finely chopped)
• 1 Egg
• 1 Chilli (finely chopped)
• 100g Crackers (crushed)
• 25g Bread Crumbs
• 1 tsp Dijon Mustard
• 2 tbsps Olive Oil
• 200ml Sunflower
• 2 Garlic Cloves (crushed)
• 2 small Shallots (finely chopped)
• 1 tbsp Ketchup
• 1 tsp Lime Juice
• 1 tsp Fish Sauce
• 1 tsp Honey
• 1/2 tsp Ginger Powder
• Pinch of Black Pepper
• 2 tbsps Coriander (finely chopped)

Method

1. Heat olive oil in frying pan over medium heat and add shallots and garlic to saute
2. Stir in mustard, chilli and ginger powder and cook for about 3 minutes, then set aside to cool until needed
3. Into a mixing bowl combine crabmeat, ketchup, egg, coriander, lime juice, crackers, honey, fish sauce, black pepper, sauteed mixture and salt to taste. Mix together thoroughly to ensure flavours are evenly distributed
4. Take tablespoon portion size of mixture and mould into cakes. 
5. Spread breadcrumbs evenly on a flat plate and press crab cakes to coat all over
6. Arrange cakes on a flat plate, cover with cling film and refrigerate for about 15 minutes
7. Heat sunflower in a frying pan over medium heat
8. Arrange in crab cakes and fry on either sides for 3 minutes each until golden brown
9. Remove crab cakes from oil and place on paper towels to get rid off excess oil

Dressing

3 tbsps Honey

1 tbsp Balsamic Vinegar

1 tsp Dark Soy Sauce

Mix thoroughly to combine and drizzle over crab cakes or use as a dip.

*Makes 20 mini crab cakes