Mini Crab Cakes with Crème Fraiche Horsey Sauce
Learn how to make this impressive crab cake appetizer with a little cupcake pan trick to make this extremely easy. Click to learn more!
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Cooking tools:
- Muffin tin
- Ice cream scoop
- Pastry brush
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Saucepan
- Spatula
- Serving platter
Ingredients
- 1lb lump crab meat- drained and picked clean
- 1 bunch of chives chopped
- 1 sprig dill chopped
- ¼ red onion diced small
- ¼ cup mayo
- 2 tbsp Dijon mustard
- 1 lemon juiced
- 1 tbsp capers roughly chopped
- 1 egg whisked
- 2 celery stalks diced small
- 1 tsp old bay seasoning
- ¾ cup panko breadcrumbs
- Salt
- pepper
- 4 tbsp melted butter
- 8oz Crème Fraiche
- 1 tsp Dijon mustard
- 1 tbsp prepared horseradish
- ½ lemon juiced
- 1 tsp sugar
- Few dashes of hot sauce
- 1 sprig of dill finely chopped
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