Sunday, February 3, 2013

At Home: Mini Crab Cakes

For Baltimore we decided to make Mini Crab Cakes since Maryland is famous for it's crab cakes.  And the mini version just made it more fun for game day.  Check out the other Super Bowl Snacks that we made and find the recipe on What Micky Eats...At Home.

Mini Crab Cakes (Makes 12)
  • ¼ cup finely chopped onion
  • 2 Tbsp chopped parsley leaves
  • 1 lb cooked lump crab meat or dungeness crab meat, drained of any liquid (with ½ shredded and ½ lump meat)
  • ¼ to ½ cup fine dry bread crumbs
  • 1 Tbsp all purpose flour
  • 2 Tbsp mayonnaise
  • 1 teasp Dijon mustard
  • 1 egg
  • ½ teasp Worcestershire sauce
  • ¼ teasp paprika
  • 1 teasp Old Bay seasoning
  • salt and pepper, to taste
  • butter

- Heat skillet with some butter, sauté chopped onion under medium-low heat until tender.
- Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
- In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika, Old Bay, salt and pepper.
- Stir wet ingredients into the crab mixture until combined well.
- Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds.
- Chill the crab cakes, covered with plastic wrap for at least 1 hour.
- In a heavy skillet, heat 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side.
- Serve crab cakes warm.

1 comment:

  1. I love crab cakes but never made them. They look so good. I usually order them when I go out.

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