Miniature Crab Cakes with Tomato Ginger Jam

Dairy Free
Health score
1%
Miniature Crab Cakes with Tomato Ginger Jam
300 min.
36
101kcal

Suggestions


Are you ready to impress your guests at your next gathering with a flavorful bite-sized delight? Look no further than our Miniature Crab Cakes with Tomato Ginger Jam! These little gems are the perfect blend of savory and sweet, delivering an unforgettable taste experience that will leave your friends and family craving more.

Crafted with fresh lump crabmeat and a zesty kick from Old Bay seasoning, each crab cake is delicately bound together with a touch of mayonnaise and Dijon mustard, providing a luxuriously moist texture that melts in your mouth. The addition of fresh lemon juice adds a refreshing citrus top note that beautifully complements the rich flavors of the crab.

What sets these crab cakes apart is the crunchy cornflake coating, adding just the right amount of crispiness when baked. This delightful crunch, paired with the exotic warmth of our homemade tomato ginger jam, creates a flavor profile that dances on your palate—making this dish an ideal choice for antipasti, starters, or even a sophisticated snack.

With the convenience of being dairy-free and easily prepared ahead of time, these miniature crab cakes are not only delicious but practical for entertaining. Whether you’re hosting a cocktail party or a casual gathering, these bite-sized snacks are sure to be the highlight of your meal. Get ready to be the star of the show with every satisfying bite!

Ingredients

  • 0.1 teaspoon pepper black
  • 36 servings garnish: cilantro fresh thinly sliced
  • cups cornflakes 
  • tablespoon dijon mustard 
  • large eggs 
  • 36 servings accompaniment: tomato ginger jam 
  • 1.5 teaspoons juice of lemon fresh
  • lb lump crab meat picked over
  • 0.5 cup mayonnaise 
  • 0.8 teaspoon old bay seasoning 
  • 0.3 teaspoon salt 
  • 0.1 teaspoon tabasco 

Equipment

  • food processor
  • baking sheet
  • oven
  • whisk
  • spatula

Directions

  1. Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
  2. Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
  3. Preheat oven to 400°F.
  4. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
  5. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
  6. Unbaked crab cakes can chill up to 4 hours.

Nutrition Facts

Calories101kcal
Protein11.3%
Fat23.09%
Carbs65.61%

Properties

Glycemic Index
5.58
Glycemic Load
7.47
Inflammation Score
-1
Nutrition Score
4.1273912994758%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.03mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:100.9kcal
5.05%
Fat:2.58g
3.97%
Saturated Fat:0.43g
2.67%
Carbohydrates:16.5g
5.5%
Net Carbohydrates:16.15g
5.87%
Sugar:10.03g
11.15%
Cholesterol:11.77mg
3.92%
Sodium:177.3mg
7.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.84g
5.68%
Vitamin B12:1.31µg
21.76%
Selenium:5.89µg
8.41%
Copper:0.14mg
7.25%
Iron:1.13mg
6.26%
Zinc:0.82mg
5.47%
Vitamin K:5.74µg
5.47%
Folate:19.85µg
4.96%
Vitamin B2:0.08mg
4.44%
Vitamin C:3.42mg
4.15%
Vitamin B6:0.08mg
4.12%
Phosphorus:38.57mg
3.86%
Vitamin B3:0.71mg
3.54%
Vitamin B1:0.05mg
3.48%
Magnesium:8.73mg
2.18%
Vitamin A:76.32IU
1.53%
Potassium:50.63mg
1.45%
Fiber:0.35g
1.4%
Manganese:0.02mg
1.21%
Calcium:11.78mg
1.18%
Source:Epicurious