Probably first thing you’re wondering is “Who is Ted Allen?”
Well, he was the “Food and Wine Connoisseur” guy on the ground breaking TV show, “Queer Eye for the Straight Guy“.
And this simple, healthy mini crab cake recipe is from his book, “The Food You Want to Eat: 100 Smart, Simple Recipes”
- 1/2 cup mayonnaise
- 1 large large egg
- 1 tablespoon Dijon Dijon mustard
- 3/4 teaspoon Old Bay Old Bay Seasoning
- 1 1/2 teaspoons fresh lemon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black black pepper
- 1/8 teaspoon Tabasco Tabasco sauce
- 1 pound jumbo lump lump crabmeat , picked over
- 4 cups cornflakes
Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat. Chill, covered, 2 hours. Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish. Form one heaping teaspoon of crab mixture into a 1 1/2 inch-diameter cake (mixture will be very moist), then gently dredge in the cornflakes. Make more crab cakes in same manner, transferring them to buttered baking sheets. Chill, covered for at least 1 hour. (Unbaked crab cakes can chill up to 4 hours.) Preheat oven to 400°F. Bake the crab cakes in batches in middle of oven until crisp and golden, about 8-10 minutes. Transfer with a spatula to a platter.