Cocktail Crab Cakes
makes 24 small cakes
NOTE: The amount of bread crumbs you add will depend on the
juiciness of the crabmeat. Start with just 2 tablespoons. If the
cakes won't hold together once you have added the egg, add more
bread crumbs, one tablespoon at a time.
Crab Cakes
1 pound jumbo lump crabmeat, picked over to remove cartilage and shell
4 scallions, green part only, minced (about 1/2 cup)
1 tablespoon chopped fresh parsley leaves
11/2 teaspoons Old Bay seasoning
2 to 4 tablespoons fine dry bread crumbs
1/4 cup mayonnaise
Salt and ground white pepper1 large egg
1/2 cup flour
6 tablespoons vegetable oil
Creamy Dipping Sauce
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons minced chipotle chiles
1 small garlic clove, minced
2 teaspoons minced fresh cilantro leaves
1 teaspoon lime juice
INSTRUCTIONS:
1. Gently mix crabmeat, scallions, parsley, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.
2. Invert a rimmed baking sheet and cover with parchment paper. Using a generous tablespoon, form mixture into 24 cakes, each 11/2 inches in diameter and 1/2 inch thick. Place each finished cake on baking sheet. Cover with plastic wrap and chill at least 30 minutes. (Can be refrigerated up to 24 hours.)
3. While cakes are chilling, combine all ingredients for sauce in small bowl. Cover and refrigerate to blend flavors, at least 30 minutes and up to 2 days.
4. Adjust oven rack to middle position and heat oven to 200 degrees. Line a baking sheet with double thickness of paper towels. Put flour on plate or in a pie tin. Lightly dredge half the crab cakes, knocking off excess.
5. Meanwhile, heat heavy-bottomed 12-inch skillet over medium-high heat for 4 minutes. Add 3 tablespoons oil and lay floured cakes gently in skillet; pan-fry until outside is crisp and brown, 11/2 to 2 minutes. (Flour remaining cakes while first batch is browning.) Using a metal spatula, turn cakes. Sauté until second side is crisp and brown, 11/2 to 2 minutes. Transfer finished cakes to baking sheet lined with paper towels and place sheet in oven.
6. Pour off fat from hot skillet and wipe clean with paper towels. Return skillet to heat, add remaining 3 tablespoons oil, and heat 1 minute. Add remaining cakes and pan-fry as above. Serve hot with dipping sauce.