Crab Season is here! These mini crab cakes are bite-size and incredibly easy to prepare. You can’t possibly get through summer without indulging in Maryland’s Blue Crab. See the quick recipe below which includes summer’s most popular seafood.
Maryland Jumbo Lumb Crab Meat (1 pound)Dairy
Large egg (1)
Butter (2 tablespoons unsalted butter)Mixture
Mayonnaise (1/2 cup)
Parsley (1/2 cup fresh)
Kosher Salt (1/4 teaspoon)
Black Pepper ( 1/2 teaspoon)
Cayenne pepper (large pinch)
Dijon mustard (1 tablespoon)
Chives (2 tablespoons fresh chives)
Old Bay Seasoning (1/2 tablespoon)
Panko Breadcrumbs or (1 cup fine saltine crumbs (30 crackers)
~Preheat over 350°
~Stir egg and 1/3 cup panko into crab meat mixture in a large bowl; stir well with a whisk. Add panko and crab meat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
~Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
Mini Crab Cakes topped w/ Cheesy Grits