For all seafood lovers out there, this is a healthy take on traditional crab cakes. You will want to devour these bite-sized pieces, especially when dipped in this mouthwatering Remoulade sauce.

Ingredients

Crab Cakes:
450g crab meat
3/4 cup Panko (Japanese bread crumbs)
1 egg, lightly beaten
2 tsp mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice, freshly squeezed
Dash of hot sauce
1/4 tsp salt
Freshly ground black pepper
1 scallion, finely chopped
1 tsp Old Bay Seasoning (recipe follows)

Old Bay Seasoning:
1tbsp celery salt
1/4 tsp paprika
1/8 tsp black pepper
1/8 tsp cayenne pepper
1 pinch ground dry mustard
1 pinch ground mace (can be substituted with a tiny pinch nutmeg)
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger

Remoulade Sauce:
2/3 cup mayonnaise
2 scallions, chopped
1 tsp lemon juice
1 tbsp ketchup
1 tbsp mustard
1 tsp Worcestershire sauce
1 tbsp sweet paprika
1/2 tsp salt
1/8 tsp ground black pepper
Dash of hot sauce

Directions

To make the crab cakes:

Preheat oven to 180 degrees Celsius.

Spray a 24 cavity mini cupcake tin with cooking spray.

Rinse the crab meat a few times in cold water (to get rid of the fishy smell) and drain well. Set aside.

In a medium bowl, mix together the egg, mustard, Worcestershire sauce, lemon juice, old bay seasoning and hot sauce. Stir in the scallion.

Gently fold in the crab meat, 1/4 cup of the bread crumbs and salt and pepper to taste.

Put the remaining bread crumbs in a shallow dish.

Take a spoonful of the mixture and roll it into a ball. Do this with the rest of the mixture.

Roll the crab cakes into the bread crumbs so they are evenly coated.

Place them into the mini cupcake tin and flatten. Repeat to form the remaining crab cakes.

Bake them for about 10-15 minutes or until golden brown.

Serve with Remoulade sauce.

To make the Old Bay Seasoning:

Mix all the ingredients together and store in an airtight container until needed.

To make the Remoulade sauce:

Whisk all the ingredients together until combined.

– Text and photography by Arwa Lootah

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