- 16 ounces cooked crabmeat
- 2 cups fresh whole wheat bread crumbs*
- One 14-ounce can artichoke hearts, drained and finely chopped
- ¼ cup light canola mayonnaise
- 2 large eggs, beaten
- 2 tablespoons fresh chopped chives
- ½ teaspoon celery salt
- Freshly ground black pepper
- Paprika
- Tarragon Tartar Sauce
- 1/3 cup light canola mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
- ½ teaspoon onion powder
- Salt and freshly ground pepper
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Mini Artichoke Crab Cakes
Makes 6 servings
cuisine: American
meal type: Appetizer, Kid-Friendly
technique: Baked
These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack.  Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined. Divide the mixture evenly between the muffin cups and smooth the tops. Sprinkle with paprika. Bake until golden brown, about 15 minutes. Serve with tarragon tartar sauce
Tarragon Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.
 210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron
Tarragon Tartar Sauce
50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein
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