Monday, October 11, 2010
Mini Crabcakes with Three Dipping Sauces
Yield: Makes 24
8 ounces low fat cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup reduced fat sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse salt
Large pinch of cayenne pepper
6 ounces fresh crabmeat, picked over, patted dry, coarsely shredded
1 cup panko
1/4 cup (1/2 stick) unsalted butter, melted
Beat the cream cheese until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, salt, and cayenne pepper. Fold in crabmeat. Cover and chill.
Preheat oven to 350°F. Generously coat 2 mini muffin pans with cooking spray. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. (I made these in the morning and then reheated in 350°F oven for about 10 minutes.) Arrange crab cakes on serving platter; sprinkle with chives.
Red Chili Mayonnaise
1/2 cup mayonnaise
2 teaspoons chili-garlic sauce
1 3/4 teaspoons lemon juice
Combine all ingredients and refrigerate until ready to use.
Sweet Roasted Pepper Rouille
1/2 roasted pepper
3 Tbsp fresh lemon juice
2 Tbsp mayonnaise
2 Tbsp fresh breadcrumbs
1 1/2 tsp white wine vinegar
1 3/4 tsp capers, including juice
1 1/2 tsp chopped garlic
1 1/2 tsp salt, or to taste
1 tsp sugar
1/2 tsp cinnamon
1/3 tsp cayenne or to taste
1 c vegetable oil
Puree all ingredients except oil until smooth. With motor running add oil in a slow stream, blending until emulsified. Refrigerate until ready to use.
1/2 cup light mayonnaise
1 Tbsp sweet pickle relish
1 1/2 tsp Dijon mustard
1 1/2 tsplemon juice
1/2 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix the mayonnaise, relish, mustard, lemon juice, and shallot. Season to taste with salt and pepper.