Miniature Crab Cakes with Tomato Ginger Jam – a delicious recipe with mayonnaise, egg, mustard, Bay Seasoning, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat.
2
Chill, covered, 2 hours.
3
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish.
4
Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes.
5
Make more crab cakes in same manner, transferring to buttered baking sheets.
6
Chill, covered, at least 1 hour.
7
Preheat oven to 400F.
8
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
9
Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
449
kcal
Calories
28
g
Fat
47
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 3/4 teaspoon Old Bay Seasoning, and more.
Yes, Miniature Crab Cakes with Tomato Ginger Jam falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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