Mini Crab Cakes

Recipe from


Ingredients

1 large egg, beaten
3 tablespoons mayonnaise
1 tablespoon finely chopped pimientos
4 saltine crackers, crumbled
1 teaspoon seafood seasoning
1 tablespoon minced fresh parsley
1/2 pound back fin or lump crabmeat
2 tablespoons canola oil, divided

Preparation

Combine egg and next 5 ingredients, and mix well. Gently fold in crab; don't overmix. Form into 12 Mini Crab Cakes. (The patties will be fairly wet.)

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Fry crab cakes, in 2 batches, 2 minutes on each side or until golden brown. Repeat with remaining oil and crab cakes.

Note:

Rebecca Bent,

Down at the Shore Cookbook

October 2008
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