Cook these mini crab cakes over medium-low heat to ensure a deep golden crust without overcooking the delicate crab. Pair with our homemade garlic-chive sauce.
Southern Living MAY 2009
1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.
Note: Nutritional analysis does not include salt to taste.
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