-CRAB MIXTURE-
1/2 c Red bell pepper; minced
-(about 1 small)
1 ts Vegatable oil
1/3 c Mayonnaise
1 lg Egg yolk
1 1/2 tb Stone-ground mustard
1 ts Fresh lemon juice; (1 to 2)
3/4 ts Dried tarragon; crumbled
1 lb Jumbo lump crab meat -picked
-over
1 1/2 c Panko; Japanese bread crumbs
1/2 Stick unsalted butter;
-melted(1/4 cup), for
-cooking
-MUSTARD MAYONNAISE-
1/4 c Mayonnaise
2 1/2 ts Stone-ground mustard
1/4 ts Fresh lemon juice or to
-taste
MAKE THE CRAB MIXTURE: In a small non-stick skillet saute bell pepper in
oil over moderately high heat, stirring 2 minutes, or until softened and
golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice,
tarragon and bell pepper. Add crab and stir in gently but thoroughly. Salt
and pepper to taste. Chill crab mixture, covered for at least 1 hour and up
to 1 day.
MAKE THE CRAB CAKES: Preheat oven to 350 degrees F. In a large shallow
baking pan spread panko in an even layer. Toast panko, stirring
occasionally, until golden, about 10 minutes, and cool. (Panko may be
toasted 1 week ahead and kept in an airtight container at room
temperature.) Form rounded teaspoons of crab mixture into slightly
flattened 1-inch rounds and gently coat with panko, transferring to a
shallow baking pan. Chill crab cakes, loosely covered with wax paper, at
least 2 hours and up to 4.
MAKE THE MUSTARD MAYONNAISE: In a small bowl whisk together mayonnaise,
mustard and lemon juice. (Mayonnaise may be made 3 days ahead and chilled,
covered.)
TO COOK: Preheat oven to 450 degrees F. Drizzle a scant 1/4 teaspoon of the
melted butter on each crab cake and bake in middle of oven until crisp and
cooked through, about 15 minutes. Serve crab cakes with mustard mayonnaise.
Makes about 42 miniature crab cakes.
NOTES : You can make larger cakes and serve as a main dish if you wish.
Yields
10 Servings