These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.
Southern Living DECEMBER 2012
1. Prepare salsa.
2. Pick crabmeat, removing any bits of shell.
3. Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.
4. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.
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