Miniature Crab Cakes


8 oz (227g)  raw fish, shrimp, scallop, lobster, etc.
1 large (50g)  whole egg, chilled
1/2 cup (119g)  cream, heavy whipping
1 lb (454g)  lump crab meat, drained and picked to remove shells
1 small (74g)  red bell pepper, seeded and finely diced
4 whole (60g)  green onions (scallions), cut lengthwise into thin strips and divided
1 tsp (2g)  smoked paprika
1/2 tsp (1g)  cayenne pepper, ground
1 cup (202.5g)  pine nuts
1/4 cup (56g)  fresh whole butter, divided
salt and fresh cracked pepper, to taste


  1. Before you do anything, chill your food processor bowl and blade. The mousseline needs to be made in a cold environment.
  2. Add your fish/shrimp/whatever to your food processor with a small amount of salt (about 1/2 tsp.), pepper and an egg. Turn the food processor on.
  3. Through the hole in the top, slowly drizzle in your cream, until it is well blended. You’ll have something that looks like paste. You may need to scrape down the edges and puree for another half moment.
  4. Scrape your mousseline into a bowl, and add your crab, bell pepper, green onions, cayenne, paprika and a small amount of salt (about 1 tsp.) and pepper. Mix well.
  5. Set your crab mixture in the fridge.
  6. Place your pine nuts in a plastic bag. A one-gallon Ziploc would work nicely. Roll over the bag with a rolling pin, or crush them with a mallet or the bottom of a pan. You want them crushed, but still somewhat whole. You’re going to use them as a crust.
  7. Once the pine nuts are crushed, pour them into something like a pie pan. You want a wide bottomed bowl or pan. A fairly small casserole dish would work, as well.
  8. Portion 1 to 1-1/2 oz balls of the crab mixture and place them in the pine nuts. Roll them around, so they are evenly coated with the pine nuts.
  9. Pick up each pine nut crusted crab ball and shape it into a little puck in the palm of your hand, while twirling it with your fingers. It should be a flat puck, about 1 inch thick. Set them aside.
  10. Pre-heat oven to 350 F.
  11. In 2 large oven proof sauté pans, melt 2 tbsps of butter, in each pan.
  12. Over medium heat, place some crabcakes into each pan. There should be about a 1/2 inch gap between each cake. If you don’t have room for all of them, don’t worry.
  13. Brown one side of each cake. Turn the over, when one side has browned. Brown the other side.
  14. Once both sides have been browned, remove them and place them on a cookie tray. Brown both sides of any remaining crab cakes and place them on the baking tray.
  15. Bake the whole tray for a further 10 minutes in the oven. Remove.
  16. Serve!
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