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Author Notes: I love finger-food that I can graze on but can be a meal if I need it to be. I've been playing with these little crabcakes for a couple years and they always seem to be a hit. I used a pan to make mini-cheesecakes to bake them in which I like because I can pop them up out of the mold so easily. But I've made these in mini cupcake pans with good success too. It all depends on how big you want the little guys to be. The slaw is a great accompaniment and with the colder months being the best for celery root, it's a great way to use it. For a lunch, I don't chop up the slaw in a processor in the last step, I just leave it more matchstick-like. - TheWimpyVegetarian
Makes 14-20, depending on their size
- 1 1/4 cup freshly made breadcrumbs, divided
- Zest from 1 lemon
- 2 teaspoons chopped chives, divided
- 2 teaspoons chopped fennel leaves, divided
- 3 tablespoons unsalted butter
- 1 pound crabmeat, shells removed
- 1 tablespoon capers
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons Italian parsley
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon lemon juice
- 1 egg, beaten
- salt and pepper to taste
- Preheat the oven to 400F. Melt the butter in a pan over medium heat and add 1 cup breadcrumbs, lemon zest, 1 teaspoon chives, and 1 teaspoon fennel leaves. Toss around to completely cover the breadcrumbs and to lightly toast them up. Set aside.
- In a medium bowl, combine the rest of the breadcrumbs, chives and fennel leaves with the rest of the ingredients starting with the crabmeat. Make sure the ingredients are well combined.
- Fill your molds with enough of the breadcrumb mixture to cover the bottom pretty well and tamp down. Fill the rest of the molds with the crabcake mixture and sprinkle a little of the breadcrumb mixture on the top.
- Bake for about 20-25 minutes until the crabcakes are set. Remove from the oven and cool enough so the crabcakes can be handled easily. Remove and top with the Celery Root-Fennel Slaw.
Celery Root - Fennel Slaw
- 1 celery root, peeled and cut into very thin matchsticks
- 2 small stalks of celery, chopped (about 1/2 cup)
- 1 small fennel bulb (or 1/2 large bulb), finely diced
- 1 tablespoon chopped chives
- 1 tablespoon chopped fennel leaves
- 5 scallions, white and light green parts, chopped
- 2 tablespoons watercress leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1/2 cup olive oil
- salt and pepper to taste
- Combine the apple cider vinegar and mustard until well mixed. Slowly add the olive oil with a whisk to ensure a good emulsion. Salt and pepper to taste. Set aside.
- Combine all other ingredients together in a medium bowl and add 1/2 of the dressing. Toss together to mix really well. Add the rest of the dressing or as much as you want. Mix together really well again.
- Pulse in a food processor until you have the consistency you want. Refrigerate for at least 30 minutes to meld the flavors together.
- Put a dollop on each Mini-Crabcake when they're plated onto a serving tray.
- This recipe was entered in the contest for Your Best Open House Dish