Mini Artichoke Crab Cakes

  • Yield: 6 servings


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