Miniature Crab Cakes with Tomato Ginger Jam Recipe

Miniature Crab Cakes with Tomato Ginger Jam Recipe

  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon Old Bay Seasoning
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon Tabasco
  • 1 lb jumbo lump crabmeat, picked over
  • 4 cups cornflakes
  • Accompaniment: tomato ginger jam
  • Garnish: thinly sliced fresh cilantro
  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. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
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