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Mini Crab Cakes

Mini Crab Cakes
From Gourmet magazine

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
tomato ginger jam, recipe below
thinly sliced fresh cilantro, optional garnish

  1. Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
  2. Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes.
  3. Make more crab cakes in same manner, transferring to buttered baking sheets.
  4. Chill, covered, at least 1 hour.
  5. Preheat oven to 400°F.
  6. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
  7. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

Make ahead: unbaked crab cakes can chill up to 4 hours.

Makes 36 hors d'oeuvres.

Tomato Ginger Jam
From Gourmet magazine

1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 lb plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro

  1. Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
  2. Add sugar and cook, stirring, until dissolved.
  3. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
  4. Cool jam to room temperature, then stir in lime juice and cilantro.

Make ahead: jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.

Makes about 1 1/4 cups.

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