Miniature Crab Cakes with Tartar Sauce

By Tamipri

Ingredients

• Tartar Sauce:
• 2 c. mayonnaise
• 2/3 c. finely chopped dill pickles
• 4 Tb. freshly squeezed lemon juice
• 4 Tb. finely minced scallions, (use white and small portion of green tops)
• 2 Tb. drained capers, chopped
• 1/2 tsp. creamed horseradish
• 1/2 tsp. hot pepper sauce
• Crab Cakes:
• 3 cans (6 oz. each) crabmeat, drained
• 1/2 c. finely chopped green pepper
• 1/2 c. finely chopped sweet red pepper
• 3 Tb. minced onion
• 2 tsp. minced fresh parsley
• 1 egg, beaten
• 1/2 c. finely crushed butter-flavored crackers, (about 12 crackers)
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 3/4 c. corn flakes crumbs

Preparation

Step 1

For tartar sauce, combine mayonnaise, pickles, lemon juice, scallions, capers, horseradish and pepper sauce in a small bowl; stir until well blended. Reserve 1/3 c. for crab cakes; refrigerate remaining sauce until ready to serve.

Preheat oven to 350 degrees. For crab cakes, combine crabmeat, green and red peppers, onion, reserved 1/3 cup tartar sauce, parsley, egg, cracker crumbs, salt and black pepper in a medium bowl. Carefully blend ingredients, just until mixed. Use 1 Tb. of crab mixture to form each patty. Roll in corn flake crumbs until well coated. Place on an ungreased baking sheet. Bake 20-25 minutes or until golden brown. Serve warm with tartar sauce.