Mini Chowder Crab Cakes Recipe
Easy holiday appetizers. To serve these crab cakes as a main dish alongside a salad, simply shape them into larger patties (about 12), and cook them a little longer. Watch celebrity chef Anna Olson demonstrate this recipe on Online TV.
4 slices bacon, diced
1 cup fresh or frozen corn
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
1/3 cup finely diced celery
1 tsp chopped fresh thyme
2-1/2 cups peeled and diced potato
3/4 lb. lump or shredded crab meat
Salt and pepper
2 tbsp olive oil
1 cup dry breadcrumbs
Step 1: In a sauté pan over medium heat, cook the bacon until crisp. Remove and reserve the bacon, and drain off all but 2 tbsp of the fat. Add the corn, onion, red bell pepper, celery and thyme to the pan, cooking until the onions are translucent.
Step 2: While the vegetables cook, boil the potatoes in salted water until tender. Drain, and let potatoes cool for 10 minutes before mashing them rough. Add the cooked vegetables to the cooled potatoes. Stir in the crab meat and the reserved bacon. Season to taste.
Step 3: Break one egg into a small dish. Whisk with a fork, and stir into the potato mixture. Shape this mixture into little balls — an ice cream scoop makes this easier, and press to flatten.
Step 4: To cook, heat the olive oil in a sauté pan over medium-high heat. Whisk the remaining 2 eggs in a bowl, and place breadcrumbs in a second bowl. Dip each chowder cake in the egg to coat completely, then dip into the breadcrumbs. Place the cakes in the sauté pan and cook about 4 minutes on each side, turning carefully.
Step 5: The chowder cakes should be served warm with a little lemon or other creamy sauce. The cakes can be precooked, chilled and reheated for 12 minutes in a 325°F oven.
Makes about 3 dozen appetizer-sized cakes