For Mothers Day this year, my mom said she wanted crab cakes. Which worked out perfectly since I had this recipe from Noble Pig on my list of blogger recipes to try. Just in case I tried to make the recipe and messed it up, I bought a couple of pre-made crab cakes from the local gourmet grocery store. No need, as these were pretty easy to make and satisfied both mine and my mom's craving for some crab cakes.
We actually had the crab cakes as the main meal. Since this makes 24 we even had some left over and they reheated fine the next day. I made a simple sauce to dip them in (see below). This would make a great appetizer for a summer brunch. To find the recipe go here:NOBLE PIGS MINI CRAB CAKES
Note: Not having fresh crab, I used a good quality canned crab. You can find canned lump crab meat at gourmet grocery stores and even Trader Joe's sells a decent brand.
Note: I left out the fresh chives on top. Oh who am I kidding, I didn't pay attention to the recipe and tossed all the chives in with the mix. No one noticed until I pointed it out. Note to self: Don't tell folks you messed up if the dish still tastes good.
Note: I was concerned that the cakes would stick to the muffin tin, but the nonstick spray worked fine.
Note: To make a dipping sauce for the crab cakes, I just threw together some mayo, sour cream, cream sherry, a bit of garlic, lemon juice, dill pickle relish, Tabasco with some salt and pepper. There are a ton of recipes online for different sauces. I just picked several and combined the ingredients I had on hand to come up with my own sauce.