Cheesecake Factory® Mini Crabcakes
1/2 pound lump crab meat
3 tablespoons plain bread crumbs (such as Progresso)
2 tablespoons mayonnaise
2 tablespoons minced green onion (green part only)
2 tablespoons minced red bell pepper
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon yellow prepared mustard
1/4 cup panko (Japanese breadcrumbs)
vegetable oil
Remoulade Sauce
1/2 cup mayonnaise
2 teaspoons capers
2 teaspoons chopped dill pickle slices (hamburger pickles)
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
Remoulade Sauce:
Combine all the ingredients in a small bowl. Cover and chill the sauce until ready to serve.
Crab Cakes:
Combine all the ingredients for the crab cakes - except the panko and vegetable oil - into a large bowl.
Using a spatula to carefully fold the ingredients together. Be sure not to over stir the mixture or the lumps of crab will fall apart.
Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press lightly on each crab cake so that the top is flat.
Cover the muffin tin with plastic wrap and refridgerate for about 2 hours hours.
After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium heat. Fill a shallow bowl with the panko breadcrumbs.
Carefully turn the crab cakes out onto a plate. Gently roll each crab cake in the panko breadcrumbs. Crab cake should be lighly coated with panko.
Test the oil by dropping a pinch of panko into the pan. It should sizzle.
Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a small dish.
Makes 6 small crab cakes.
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