Mini Baked Crab Cakes with Sriracha Sauce Recipe
Mini baked crab cakes are truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.
Mini Baked Crab Cake with lump crab meat, yogurt, lemon, gluten-free panko and topped with spicy Sriracha Sauce. This easy crab cake is light & healthy appetizer.
- Preparation Time: 10 minutes
- Cooking time: 25 minutes
- Total Time: 35 minutes
Mini Baked Crab Cake with lump crab meat, yogurt, lemon, gluten-free panko and topped with spicy Sriracha Sauce. This easy crab cake is light & healthy appetizer.
- Preparation Time: 10 minutes
- Cooking time: 25 minutes
- Total Time: 35 minutes
Nutrition:
- Serving Size: 2 crabs
- Calories: 127
- Sugar: 1 g
- Sodium: 411 mg
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 74 mg
Read more : Cooking Light Lemon Chicken Orzo Soup
Tired of moving all day to make the atmosphere look listless. The high nutritional content of Mini baked crab will be a generator of your family atmosphere.
Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Mini baked crab?
Ingredients:
- 16 oz. fresh crab meat, dried with excess water
- 1/2 cup plain yogurt
- 1 egg
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of seasoned bay bay
- 1 tablespoon of chives, chopped
- 1 tablespoon of shallot, finely diced
- 1/4 cup red bell pepper, finely diced
- salt to taste
- Panko Crust:
- 1 cup of gluten-free Panko crumbs
- 1/3 cup of grated parmesan cheese
- 2 tablespoons of unsalted butter, melted
- Sriracha Sauce:
- 1/4 cup plain yogurt
- 1 teaspoon of sriracha sauce
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of smoked paprika
Read more : Tomato Caprese Pasta Salad Recipe
After preparing all the necessary ingredients as above. Let's start making Mini baked crab. Please follow the steps below:
Instructions:
- Preheat the oven to 350 degrees F.
- For Sriracha Sauce: Add to yogurt a small bowl, sriracha sauce, garlic powder, and smoked peppers. Mix together and set aside.
- Spray a mini muffin pan with cooking spray. Put aside.
- To a large bowl add lumps of crap meat, yogurt, eggs, lemon juice, lemon rind, old bay seasoning, leeks, shallots, red pepper and salt to taste. Mix ingredients gently, so as not to break down too many crabs. Put aside.
- In a small bowl add gluten-free panko, parmesan cheese, and melted butter. Throw it gently.
- Add one small spoon to fill the bottom of each mini muffin can
- Press the panko mixture down using a spoon.
- Spoon the crab mixture into each cup.
- Bake for 20-25 minutes or until the edges are slightly brown and crispy.
- Remove the pan from the oven and take the crab.
- Serve warm with Sriracha Sauce.
- Mini baked crab is ready to be served!
- Preheat the oven to 350 degrees F.
- For Sriracha Sauce: Add to yogurt a small bowl, sriracha sauce, garlic powder, and smoked peppers. Mix together and set aside.
- Spray a mini muffin pan with cooking spray. Put aside.
- To a large bowl add lumps of crap meat, yogurt, eggs, lemon juice, lemon rind, old bay seasoning, leeks, shallots, red pepper and salt to taste. Mix ingredients gently, so as not to break down too many crabs. Put aside.
- In a small bowl add gluten-free panko, parmesan cheese, and melted butter. Throw it gently.
- Add one small spoon to fill the bottom of each mini muffin can
- Press the panko mixture down using a spoon.
- Spoon the crab mixture into each cup.
- Bake for 20-25 minutes or until the edges are slightly brown and crispy.
- Remove the pan from the oven and take the crab.
- Serve warm with Sriracha Sauce.
- Mini baked crab is ready to be served!
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