Baby Crab Cakes


1/2 cup chopped artichoke hearts *
1/2 cup coarse cracker crumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped jalapeño pepper
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons chopped fresh cilantro or parsley
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne pepper
8 ounces lump crabmeat, carefully picked over to remove shell and cartilage fragments
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
round tortilla chips
salsa or guacamole for garnish


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