Dip-lightful Crabcakes

The December issue of Cooking Light Magazine has several cocktail recipes perfect for the holidays.  We enjoyed these seafood perfections as Friday dinner entrees.   The pickled celery and the dip were all very good.  

Crab Cakes in Mini-Muffin Tins

(12 mini crab cakes-2 dinner entrees) 

Pickled celery
Heat water, vinegar and sugar in the microwave for 2 minutes.  Stir in celery.  Let sit for 15 minutes.
1 tablespoon +1 1/2 teaspoon water
1 tablespoon & 1 1/2 teaspoon vinegar
1 teaspoon sugar
1/3 cup celery, finely diced

Crabcakes
Mix crab, mayonnaise, shallots, mustard, egg white, wheat germ and 1/2 of the pickled celery (drained).  Refrigerate crab mix for 15 minutes.  Preheat oven to 400 F.
6 ounce crabmeat
1 tablespoon olive oil mayonnaise
1 tablespoon shallots, diced
1/2 teaspoon Dijon mustard
1 egg white
2 tablespoon toasted wheat germ
1/2 pickled celery

Crumb Mixture
Mix wheat germ, shallots and oil.
2 tablespoon toasted wheat germ
1 tablespoon shallots, diced
1 teaspoon olive oil
Grease mini muffin pan with olive oil spray.  Place 1/2 teaspoon crumb mix in bottom of each tin.
Fill muffin tins with heaping tablespoon each crab mix.  Sprinkle with remaining crumb mix.  Bake for 15 minutes.  Turn oven to broil and toast the top of cakes. 

Dip
Mix mayonnaise, yogurt, mustard and remaining pickled celery.  Serve with crab cakes.  Garnish with lemon wedges
1 tablespoon olive oil mayonnaise
1 tablespoon plain yogurt
1/2 teaspoon Dijon mustard
1/2 pickled celery

Happy Friday!