Maine Crab Cakes



The delicate batter toasts up perfectly in a muffin tin

Maine Crab Cakes
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Maine Crab Cakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • ½ lb. Maine crabmeat
  • 1 cup whole-wheat bread crumbs
  • 2 Tbsps. mayonnaise
  • ½ cup chopped relish with juice
  • 1 Tbsp. sriracha chili sauce
  • ¼-½ tsp. secret ingredient (smoked paprika, Old Bay seasoning, chef’s choice)
  • fresh pepper to taste
  • olive oil for greasing the pan
Servings:
Units:
Instructions
  1. Preheat the oven to 450 degrees F and assemble ingredients.
  2. Generously grease an eight-cup muffin tin.
  3. In a medium bowl, combine the Maine crabmeat, breadcrumbs, egg, mayonnaise and chopped relish. Stir in the sriracha chili sauce and secret ingredient. Taste the batter and add more seasonings and fresh pepper if needed. Divide the mixture evenly between the eight muffin cups.
  4. Bake until cooked through and crispy, about 20 minutes.
Recipe Notes

Nutritional analysis per crab cake: 137 calories, 16 grams protein, 14 grams carbohydrates, 3.75 grams fat, 430 mg. sodium, 4.5 grams fiber.

To prepare 1 cup fresh breadcrumbs: Tear 3 slices of whole-wheat bread into pieces. Process in the bowl of your food processor until a coarse crumb is formed. Stale bread makes excellent breadcrumbs. Freeze them for quick and easy use in recipes.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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