Mini Crab Cakes

Recipe from

Coastal Living

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.

Rebecca Bent,

Down at the Shore Cookbook,

Coastal Living

October 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note