Mini Crab Cakes

It's always a treat to visit the Missouri History Museum.  The exhibits are not only of local interest, but national and international as well.  We've visited the Titanic Exhibit in the past as well as the Treasures of NAPOLEON, Lewis & Clark: The National Bicentennial Exhibition, and look forward to the upcoming The Civil War in Missouri in November.  In addition, the Louisiana Purchase Gift Shop always offers many books and gift items relating to the local scene or exhibits.  This year a new offering was something I grabbed up in a hurry -- locally grown heirloom seeds.

The in-house restaurant called Bixby's is the icing on the cake!  The food is sensational.  We always go with friends, each of us ordering something different, and then we compare notes.  One of my favorite dishes is the mini crab cakes appetizer (a dish that allows for a tasting of the soup du jour and dessert afterwards!).  You can imagine how thrilled I was to find the recipe in our local food magazine, Sauce.  If you ever plan a trip to St. Louis, the History Museum and its luscious restaurant are “must sees.” Now, I'm off to buy ingredients for crab cakes for supper.

Mini Crab Cakes

Courtesy of Bixby's chef Todd Lough and Sauce Magazine

6 servings

1/4 cup fine diced yellow onion

1/4 cup fine diced red bell pepper

1 Tbsp. butter

1 Tbsp. chopped flat-leaf parsley

1 Tbsp. Dijon mustard

1 tsp. dry English mustard

1 tsp. Old Bay seasoning

1/4 cup mayonnaise

1 Tbsp. lemon juice

1/2 tsp. lemon zest

1 lb. lump crab meat (drained)

Sea salt and ground white pepper to taste

1/2 cup panko bread crumbs, plus extra for breading

Dash Cholula hot sauce

Vegetable oil

Black bean salsa (recipe follows)

1 orange, segmented

Orange-chipotle aioli (recipe follows)

Place the onion, bell pepper and butter in a saute pan over medium heat. Sweat for 3 to 4 minutes, then spread the vegetables out on a sheet pan to cool. Combine the next 10 ingredients plus 1/2 cup of the panko in a large mixing bowl. Add the peppers and onions. Mix gently. Roll 3/4 ounce of the crab mixture into a small ball, then roll it in panko to coat. With your palm, flatten the crab mixture into a cake. Repeat until all of the crab mixture is used; you should have about 18 to 20 cakes. Coat the bottom of a saute pan with the oil and allow to heat. Sear the cakes until heated through, working in batches if necessary. To serve, place about 1/2 cup of black bean salsa on individual plates. Divide the orange segments between the plates. Top with three crab cakes and drizzle each plate with orange-chipotle aioli.

Black Bean Salsa

2 cups black beans, cooked tender

4 tomatillos, grilled and diced

2 red bell peppers, diced

1/2 bunch cilantro, chopped

Juice of 3 limes

1 small red onion, diced

2 Tbsp. olive oil

Salt and black pepper to taste

Combine all of the ingredients in a mixing bowl.

Orange-Chipotle Aioli

2 cups mayonnaise

1-1/2 tsp. roasted garlic paste

1/2 tsp. orange zest

1-1/2 Tbsp. chipotle pepper puree, seeds removed

1/2 tsp. sea salt

Combine all of the ingredients in a mixing bowl. Refrigerate until ready to use.