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Gearing up for the holidays, I am always on the hunt for some great holiday party recipes. I have some tried and true appetizers and delicious party food at the ready whenever I entertain. There are some dishes that I adore when I’m out and about but don’t often make – like crab cakes. I love a great crab cake – crispy exterior with a soft meaty interior. Serve it with a mustard remoulade sauce or a spicy tartar sauce and I’m in heaven. However, making them – notsomuch.
Here’s my issue – I don’t like to fry things that often. The oil goes all over the place. Sometimes it can get “overly crispy” and, quite frankly, with crab being a bit pricey, well – I needed to find a better way to make them for the holiday season. I was doing a “test run” of some mini crab cakes and found a recipe to play with. A few tries and and I have a divine tried and true recipe for you that I think you are going to love – but here’s the kicker – there’s NO frying. Everything is baked to a golden brown in muffin tins.
I wanted a bit of heat to the crab cake because, c’mon – you know there is nothing worse than a bland crab cake, right? So – it was off to Weis to pick up a pantry staple – Tabasco Sauce for some #SeasonedGreetings prep.
I originally was going to go with the classic original but decided to go with a bit of smoky heat – so it was all about the Chipotle flavor. Plus, I love having their chipotle sauce in the pantry because sometimes you want that flavor but don’t want to open up a can of chipotles for a little bit of sauce or a tiny pepper, right? I also picked up their mild Jalapeno sauce because I thought that might be fabulous in a breakfast casserole over the holiday weekend. So, armed with 3 flavors of Tabasco, I headed home to play in my kitchen.
This recipe could not be easier to make. A bit of chopping. A bit of mixing. Scoop some into the muffin tins and bake and *voila* you have a divine crab cake that your guests will adore. And – added bonus – it’s not fried so it’s a bit healthier for you, right?
On to the recipe:
Gather your ingredients
Add a *few* dashes of Chipotle Tabasco Sauce to the mix
Ready to be scooped into muffin tins
Serve with a lemon wedge (and a bit of tartar sauce if you prefer)
Yields 12 These mini baked crab cakes are easy to prepare and full of flavor. I promise these will be the first to go so you might want to make a double batch. 20 minPrep Time 25 minCook Time 45 minTotal Time Ingredients Instructions
Adapted from Eating Well
These mini baked crab cakes are easy to prepare and full of flavor. I promise these will be the first to go so you might want to make a double batch.
20 minPrep Time
25 minCook Time
45 minTotal Time