Mini Crab Cakes

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

1. 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.)
2. 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.