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Appetizer

Mini Cheese Crab Cakes

  • Serving 12
  • Preparation 25
  • Cooking 10

Ingredients

For the crab cakes

  • 320 g crab meat, well drained
  • 1 egg
  • 3 tbsp (45 mL) mayonnaise
  • 1 to 2 green onions, chopped
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) minced garlic
  • 100 g L’Ancêtre Organic Extra Old Cheddar, grated
  • 1 cup (250 mL) panko breadcrumbs
  • Salt and pepper, to taste
  • 2 tbsp (30 mL) canola oil

For the sauce 

  • 1 tbsp (15 mL) chopped fresh chives
  • 1 tbsp (15 mL) chopped fresh dill
  • 1/2 tbsp (7.5 mL) white balsamic vinegar

Optional

  • 1 tsp (5 mL) sriracha

Perfect for entertaining, these crispy crab cakes combine delicate crab meat with the bold flavour of L’Ancêtre Organic Extra Old Cheddar. Its rich, nutty character melts beautifully into the filling, creating an irresistible bite with a crisp exterior and tender centre. Served with a fresh herb sauce, they’re an elegant appetizer for any occasion.

Preparation

  1. Drain the crab meat well and gently squeeze out as much excess moisture as possible.
  2. In a large bowl, combine the crab meat, egg, mayonnaise, green onions, Dijon mustard, garlic, grated cheddar and 1/3 cup (80 mL) of the panko breadcrumbs. Season with salt and pepper.
  3. Shape the mixture into 12 small patties using about 2 tablespoons of mixture for each.
  4. Place the remaining panko on a plate and coat each crab cake evenly.
  5. Heat the canola oil in a large skillet over medium heat. Cook the crab cakes for 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towels.
  6. Stir together the sauce ingredients in a small bowl. Add the sriracha, if desired.
  7. Serve the crab cakes warm with the herb sauce.

These crab cakes can be prepared ahead of time and reheated in the oven just before serving. They’re perfect for cocktail parties, holiday gatherings or served with a fresh salad for a light meal.

Extra Old Cheddar

Wine and Cheese Pairings

SAQ - Aromatic and robust

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