Crab cakes, usually served two by two, become addictive finger food when they’re made the size of little silver dollar pancakes. Serve them alone, with a bowl of lemon wedges for a citrusy squeeze, or with store-bought tartar sauce for dunking. Just a few of these crab cakes on each guest’s plate make a nice appetizer; for presentation drama, serve them on two or three lush fresh grape leaves.
For a cocktail party platter, team them up with Blue Cheese Endive Boats, also from Dining Out. Serves 8.
1 lb. lump crabmeat, picked over to remove any cartilage
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon whole grain mustard
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Lemon wedges, for serving
1. Preheat the oven to 400 degrees F. Lightly butter one large or two small baking sheets.
2. In a medium bowl, using a fork, stir together the crab, mayonnaise, sour cream, mustard, egg, salt and pepper until well combined.
3. Using a scant 1 tablespoon of the mixture per crab cake, form 1/2 inch-thick patties that are 1 1/2 inches in diameter, pressing them to hold together. As you shape the patties, arrange them, not quite touching, on the baking sheet(s).
4. Bake the crab cakes for 15 to 20 minutes, until golden brown. Let stand on the baking sheet(s) for 2 minutes. With a metal spatula, transfer the crab cakes to a platter. Serve warm with the lemon wedges.
Courtesy of Mary Engelbreit’s Dining Out
