Mini Crab Cakes
Full disclosure- I don’t love seafood. I don’t eat lobster or most fish dishes and rarely order from the seafood menu at restaurants. Call me a cheap date, I suppose.
Toboot, I grew up along the Jersey Shore.
But before you continue to shake your head and discount my seafood postings- know this- I do really enjoy certain items that come from the beautiful Atlantic. Scallops, clams, shrimp and crabs all fall into this slender category of mine. In fact, my love of crabs has landed me as a repeat Crab Cake judge a few years back at Monmouth Park. Hours upon hours of endless cakes of shellfish.....lucky girl. Ah- the 2000s....
But that was then and this is now. And that brings me to my new favorite crab cake recipe. Because now that you know my credentials, you’re willing to trust my seafood recommendations, right?!? ....Great, I’m glad you came around ;)
So this recipe. All crab, minimal filler. Exactly what you want when you’re craving some hearty seafood. I make them into minis because this way they retain heat better (who wants a lukewarm crab cake?) and have a well balanced crispy coating to meat ratio. You can also serve them on slider rolls as the cakes are down right meaty enough to handle the carbs.
Well, either way you plate them, I‘m pretty sure you’ll be happy. They will disappear fast among yourself and your guests. Seafood lovers or not, I promise you this. Enjoy....
Mini Crab Cakes
Servings: about 20 cakes
Slightly adapted from: Delish
1/3 C mayonnaise
1 large egg, beaten
2 TBS Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp hot sauce
Freshly ground black pepper
1 lb jumbo lump crab meat, picked over for shells
3/4 C Pablo bread crumbs
2 TBS freshly chopped parsley
Canola oil, for frying
Lemon wedges, for serving
In a small bowl, whisk together mayo, egg, mustard, Worcestershire and hot sauce. Season with salt and pepper, set aside.
In a medium bowl, store together crabmeat, panko, and parsley. Fold in mayo mixture.
Form in 1/4 C patties, place on parchment paper lined baking sheet.
Cover with plastic wrap and place in refrigerator for at least 1 hour to set.
In a large skillet over medium heat, coat pan with oil (1/8 way up) and heat until it bubbles when you place back of wooden spoon in.
Add 1/2 of cakes and cook until golden and crispy, about 3-5 minutes on each side.
Salt after removing from pan and repeat with remaining 1/2. (If too crowded do 3 batches).
Serve with squeeze of lemon atop.