Miniature Crab Cakes

Homemade crab cake appetizers will be the hit at summer parties or holiday entertaining.

  • Makes: 30 servings
  • Cook: 8 mins
  • Heat: 300°F in oven to keep warm while remaining patties are cookied
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Miniature Crab Cakes
Ingredients
2/3
cup fine dry bread crumbs
1
teaspoon dry mustard
1
teaspoon Old Bay Seafood seasoning
1/4
teaspoon pepper
1/4
cup chopped green onion
1
beaten egg
1/3
cup mayonnaise or salad dressing
1
tablespoon Worcestershire sauce
1
pound lump crabmeat
2
tablespoons butter or margarine
2
tablespoons cooking oil
Directions
  1. Combine bread crumbs, mustard, seafood seasoning, pepper, and green onion in a medium bowl. Add egg, mayonnaise, and Worcestershire sauce; mix well. Fold in crabmeat. Using moistened hands, shape into 1-1/2-inch patties. Place 1 tablespoon butter and 1 tablespoon oil in a large skillet; heat over medium heat. Add half the patties and cook for 8 minutes or until golden, turning once.
  2. Transfer crab cakes to an ovenproof serving platter or cookie sheet. Keep warm in a 300 degree F oven while cooking remaining patties. Repeat with remaining patties, butter, and oil. Serve warm. Makes about 30 crab cakes.
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