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.
