Mini Crab Cakes

Submitted by KathyP53

"These can be made ahead and sauteed just before serving at parties. From Bon Appetit"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 32 cakes

ingredients

• 1⁄4 cup mayonnaise
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon hot pepper sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1 lb lump crabmeat, patted dry
• 10 tablespoons crushed round, buttery crackers (like Ritz)
• 3⁄4 cup crushed cracker (like Ritz)
• 4 green onions, finely chopped
• 1 large egg, beaten
• 6 tablespoons olive oil

directions

1. Whisk mayonniase, chopped parsley, and next 5 ingredients in large bowl.Mix in crabmeat, 10 tablespoons cracker crumbs, green onions, and egg.
2. Shape mixture by rounded tablespoonfuls into 1/2" thick cakes.
3. Place remaining 3/4 cup cracker crumbs in shallow bowl. Roll cakes in crumbs to coat; arrange on baking sheet. Can be made 2 hours ahead. Cover and chill.
4. Preheat oven to 300 degrees.
5. Heat 3 tablespoons oil in large skillet over medium heat. Working in batches, fry crab cakes unti golden, adding more oil as needed to skillet, about 4 minutes per side. Transfer cakes to another baking sheet; place in oven to keep warm.
6. Arrange on platter. Garnish with parsley sprigs.

Reviews

[katielaycock]

A little bland...but very moist. maybe a little cayenne or lemon juice