Mini Artichoke Crab Cakes

  • Yield 6 servings

Make extra of the tarragon tartar sauce for use on different types of baked fish.


Crab cakes:
16 ounces cooked crab meat
2 cups fresh wheat bread crumbs
1 can (14 ounce) artichoke hearts, drained and finely chopped
1/4 cup light canola mayonnaise
2 large eggs, beaten
2 tablespoons fresh chopped chives
1/2 teaspoon celery salt
-- Freshly ground black pepper
-- Paprika
Tarragon tartar sauce:
1/3 cup light canola mayonnaise
1 tablespoon sweet relish
1 tablespoon lemon juice
1 teaspoon chopped fresh tarragon of 1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
-- Salt and freshly ground pepper


For the crab cakes:

  1. Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside.
  2. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined. 
  3. Divide the mixture evenly between the muffin cups and smooth the tops.  Sprinkle with paprika.  Bake until golden brown, about 15 minutes. 
  4. Serve with tarragon tartar sauce.

For the tartar sauce:

  1. In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover



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