Tuesday, March 29, 2016

Mini Crab Cakes

I wanted to make crab cakes but I always find frying them to be a bit of a pain. I was looking for a baked version and stumbled upon this recipe. I then decided to make them mini - this was for a brunch after all.

Mini Crab Cakes (Adapted from Joy the Baker)

1lb crab meat
1/3 c mayonnaise (homemade of course!)
2t dijon mustard
2 t Old Bay seasoning
juice of 1/2 lemon
1 egg
1/2 c panko
1/3 c parsley, chopped (which I forgot!)
salt/pepper
3 T butter, melted

Lay out the crab meat on paper towels to drain. Remove any shells. In a bowl, whisk together mayonnaise, dijon, Old Bay, lemon juice, and egg. Add salt/pepper. Gently fold in crab meat, parsley and panko. Scoop out cakes using a mini scoop onto a silpat lined baking sheet (or parchment). Gently flatten top. Cover and chill (you can let them chill overnight). Drizzle with butter and bake at 375 for 10-12 minutes. Put under broiler for 5 minutes to brown. Serve with lemon or additional mayonnaise.

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