Mini Crab Cakes w/ Cilantro Lime Sauce

By Jarr315

Ingredients

• 2 tbsp Land O Lakes® Salted Butter
• 2 tbsp olive oil
• 3/4 cup red onion, diced
• 4 stalks celery, diced small
• 1 cup red and yellow bell pepper, minced
• 1/4 cup fresh flat-leaf parsley, minced
• 1/4 tsp hot pepper sauce
• 1/2 tsp Worcestershire sauce
• 1 1/2 tsp Old Bay seasoning
• 1/2 tsp freshly ground black pepper
• 8 oz. lump crabmeat, drained and picked to remove shells
• 1/2 cup Italian Style bread crumbs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 2 extra-large eggs, lightly beaten
• 4 tbsp Land O Lakes® Salted Butter
• 1/4 cup olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 lime, juiced and zested
• 1/4 cup cilantro, minced
• 1/4 tsp garlic powder
• dash of black pepper

Details

Servings 48
Preparation time 45mins
Cooking time 55mins
Adapted from katiescucina.com

Preparation

Step 1

These cakes are super easy to make. The best part is that you can put the filling together ahead of time and fry them just before your guest arrive, transfer them to a warm oven on 200 degrees Fahrenheit and then serve them once your guest are at your dinner party. I looked at over a dozen recipes and none seemed to really hit me. It wasn’t until Ina’s recipe. It is chocked full of veggies and y’all know me. I love me some veggies!

… Your guest are going to not only be impressed you cooked up a fancy appetizer, but they will be in love once you tell them how easy it really is to make crab cakes. Oh and the cilantro lime sauce that accompanies these crab cakes can be made either the day before or right

Directions:

In a large sauté pan, place the 2 tablespoons

, 2 tablespoons oil, onion, celery, red/yellow bell peppers, parsley, hot pepper sauce, Worcestershire sauce, Old Bay seasoning, and pepper. Cook over medium-low heat until the vegetables are soft, (about 15-20 minutes). Cool the vegetables to room temperature.

In a large bowl, break the lump crabmeat into small pieces (double check to ensure there are no crab shells). Add the bread crumbs, mayonnaise, mustard, and eggs to the bowl. Add the cooked mixture of vegetables and mix well. Cover and chill in the refrigerator for 30 minutes.

Heat the

and olive oil over medium heat in a large saute pan. Add the mini crab cakes to the pan and fry for 4-5 minutes on each side, until browned. Drain on paper towels. To keep them warm place them on a foiled line baking sheet in the oven on 250 degree.

In a large bowl, add mayonnaise, sour cream, lime juice, lime zest, cilantro, garlic powder, and dash of pepper. Mix well until incorporated. Place in the refrigerator until ready to serve the mini crab cakes.