These Mini Crab Cakes are a snap to make at home and will impress all of your guests!
Ingredients
- 1/2 cup olive oil mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard,
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound jumbo lump crab meat
- 1 cup panko crumbs
- 3 tablespoons vegetable oil
Instructions
- Combine mayonnaise, egg, mustard, Worcestershire, salt and pepper in a small bowl and stir well. Add crab and panko crumbs and stir gently to coat. Refrigerate for 30 - 60 minutes (or up to 24 hours).
- Gently form crab mixture into mini patties. (I used my medium cookie scoop to portion.) Heat oil in a frying pan over medium high heat until hot. Add patties to pan and fry for 3 minutes a side. Remove from pan and continue with the rest of the crab patties. Be sure to not overcrowd pan to allow for even browning.
- Serve with lemon wedges.
This article and recipe adapted from this site
