Couscous Crab Cake Bites
Every time I go home to Louisiana, my grandma packs food for me to take home to Atlanta. Most of the time its a New Orleans staple or ingredients to make a dish native to my hometown. She gave some snow crabs legs that I kept them in my freezer, boiling them every so often with cajun seasoning. More recently, I had a few left over and decided to do something different than my usual cajun boil. I sliced the crab meat and added it to some leftover couscous to make Couscous Crab Cake Bites with Remoulade Dip. They were absolutely delicious! These can be great as an appetizer at your next party or for a light lunch or dinner. Try my recipe and let me know what you think!
- 2 snow crab clusters
- 1 cup cooked couscous
- 1/2 tbsp. onion (chopped)
- 1/2 tbsp. celery (chopped)
- 1/2 tbsp. green bell pepper (chopped)
- 1/3 cup of spinach (chopped)
- 1 egg
- 2 pinches of cayenne pepper
- 1 pinch of a salt
- 1 pinch of pepper
- 2 tbs of canola oil
- 1/4 cup bread crumbs (add more if needed)
- Boil crabs and remove meat. I used two clusters of crabs and chopped the crab meat. (see picture A)
- I used left over Couscous from my fridge but here are cooking directions if you need to cook it.
- Bring 1 cup of water of water to a boil. After water begins to boil, remove pot from stove and stir in about 1 cup of couscous. Cover until couscous becomes tender. Allow to cool.
- Add couscous to a mixing bowl along with chopped spinach, celery, onion, and bell pepper, seasonings and crab. Mix
- Add egg and mix all ingredients together again. Then add 1/4 cup of breadcrumbs. Stir mixture one final time.
- Heat 2 tbsp. of oil in a skillet
- Roll mixture into small balls and flatten. If mixture does stick together add more bread crumbs. Place in skillet and fry until golden and crisp on both sides.
Dip: Mix together mayo, mustard, relish, ketchup and a little hot sauce. Unfortunately, I did not measure these. I added a little of each to a small bowl at an amount that matched my desired taste.