Miniature Crab Cakes with Tomato Ginger Jam

Miniature Crab Cakes with Tomato Ginger Jam
Photo by Miki Duisterhof

Ingredients

  • 1/8 teaspoon black pepper
  • ¾ teaspoon Old Bay Seasoning
  • fresh cilantro
  • 1 large egg
  • 1 ½ teaspoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ½ cup mayonnaise
  • + 5 more ingredients
    • tomato ginger jam
    • 4 cups cornflakes
    • ¼ teaspoon salt
    • 1 pound jumbo lump crabmeat
    • 1/8 teaspoon Tabasco

Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours. Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter ca...

View full recipe at Epicurious

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