Mini Crab Cakes Recipe

Prep in: 20 mins
Cook in: 20 mins
Ready in: 40 mins
Today, You’re Going To Make A Really Cute Appetizer Mini Crab Cakes.

Ingredients

  • Crab Meat
  • Some Panko
  • Breadcrumbs
  • Bean
  • Egg
  • Scallions
  • Seasoning
  • Garlic
  • Lemon
  • Parsley
  • Mayo
  • Dijon Mustard
  • Salt
  • Pepper
  • Sauce

Directions

1

We can get started you’re going to need some good quality crab meat, some panko breadcrumbs a bean, egg Old Bay, seasoning, scallions ,garlic, lemon parsley, Mayo, Dijon mustard salt and pepper and wishes your sauce and you’ll need a few more ingredients to make these a little bit Mayo after you know in a little bit for now let’s get started on this so let’s get going onto making a little mixture here, I’m going to take my scallions and my garlic not too much along with my parsley that looks about enough and then my mayo and mustard Dijon mustard and I’m going to puree this up until it’s nice and pureed but you can leave it a bit chunky if, you want to whoops outside that looks great whoops this out right into the crab meat and now when you do bring the crab meat home from the store.

2

Just give it a good check with your fingers make sure there’s no shells or anything in there because it can happen and trust me. I’ve had it happen to me and when someone bites down on it it’s no
fun so just take an extra minute just to check it get it all out of here if anything starts sort of doesn’t get mixed up all the way it’s okay that’s totally fine we’re going to add in some lemon zest. I have this left over from earlier. I use a little bit of zest in another recipe so, I’m just going to use a little bit for here and then reserve the rest of it for our Mayo this is one giant lemon. I tell you that a drop Worcestershire sauce or stash our worship sure you name it what you call it whatever you want a little bit of salt and pepper number one because there’s quite a bit of salt in the old bay.

3

I just don’t want this to be over salted and then comes to Old Bay which i think is crucial in crab cakes a bean egg and finally. We’ve got some panko breadcrumbs now. you could use regular
breadcrumbs if, you wanted to but the reason why, I like panko is because if you can see they’re sort of really really light and crispy and they don’t sort of way down the crab cake so that’s. why i’ve
been using panko now anytime. I make crab cakes or any fish cake for that matter. I make salmon cakes tuna cakes shrimp cakes lobster cakes.I make all different kinds of cakes let me know what your favorite is because. I love to make it for you or let me know if there’s a specific place maybe you like to go and get it because I’d love to check it out. I’m constantly traveling always asking people what they eat and where they eat and where is the best place to get it so, let me know so that I can go check it out for myself so I’m just now mixing everything together this looks great now.

4

I’m going to cover this I’m going to pop it in the fridge for 30 minutes just to set a little bit and then we’ll be ready to fry them up my crab makes sure in the fridge for about 30 minutes and what I
have here is a really large skillet with some vegetable oil over about medium-high heat and I put, I took this out of the fridge about five minutes ago and this is how simple it is. I just literally take two spoonfuls because, I want to make little ones and then. I just flatten them a little bit with my spoon and I let them cook for about three minutes on one side about two minutes on the other or until they’re really nicely golden brown and then. I’m going to put them on a platter and then once they’re done. I’ll show you how to make the sauce taking the rest of the crab cakes out they just cooked for about three minutes of one side and about two minutes on the other. I put them on a little. I put them on a little paper towel line play just to soak up any of the extra oil set them aside so, we can get going on our sauce which is super simple and easy. I’ve got some Mayo in here

5I’ m going to add in some chopped parsley to that i’ve got here a finely chopped scallion and some garlic ze-st a lemon a little bit of it anyway. you don’t need a whole thing salt and pepper super
important just a squeeze of lemon know what you don’t want to make this too too watery.I move that aside give this a good stir. I might as done now just take my little crab cakes and I put them on a platter go cute they are they are so, perfect for a party. I have a classic a crab cake recipe that I love love-love-love they’re so, good and they’re easy to make and I think for parties having something that’s a little bit easier and just much easier to eat anyway it’s really handy actually this one does not fit on the plate. You know what that means just going to top this one with a little bit of the mayo oh look at that look at that okay.

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