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Mini Crab Cakes

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 8 mins per batch

Mini Crab Cakes

Directions

  1. In a large bowl combine egg, green onions, sweet pepper, mayonnaise, Worcestershire-style marinade, mustard, Old Bay seasoning, and lemon-pepper seasoning. Add crabmeat; mix well. Shape mixture into twelve 2-inch-diameter patties. Dip both sides of patties into panko, pressing gently to coat.
  1. In a large skillet heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add half of the patties; cook for 8 to 10 minutes or until heated through and golden, gently turning once.
  1. Transfer crab cakes to a baking sheet. Keep warm in a 300 degrees F oven while cooking the remaining crab cakes in the remaining butter and oil. Serve warm. If desired, arrange crab cakes on a bed of spinach. Serve with Orange Aioli.

From the Test Kitchen

These are very meaty cakes, which makes them special but also a bit fragile. Handle them gently, moving them as little as possible in the pan. When they begin to cook, they will hold together a bit better. They're worth the effort.

Orange Aioli

Directions

  1. In a small bowl combine mayonnaise, sour cream, orange peel, orange juice, chives, and coriander.

Nutrition Facts (Mini Crab Cakes)

  • Per serving:
  • 209 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 7 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 71 mg chol.,
  • 396 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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