Mini Crab Cakes

Meal Type: Appetizers

Ingredients

  • 3 tbsp canola oil 
  • 3 tbsp mayo  
  • 1 egg 
  • 1 tsp Worcestershire 
  • 1 tsp Dijon mustard 
  • 1 clove of garlic, minced 
  • 1 tsp Old Bay seasoning  
  • 1 lemon, zest, and juice 
  • 4 cans (170g) Ocean’s Wild Crabmeat, drained 
  • 1 cup panko breadcrumbs 
  • 3 tbsp chives, thinly sliced 
  • Lemon, for serving 
  • Tartar sauce, for serving 
  • Salt and pepper to taste

Directions

  1. In a small bowl, whisk the mayo, egg, Worcestershire, Dijon, garlic, Old Bay seasoning, lemon juice, and lemon zest.  
  2. In a separate bowl, combine the crabmeat, breadcrumbs, and chives. Add the mayo mixture, season with salt and pepper, and mix well.  
  3. Form the mixture into 8 patties.  
  4. Heat ½ of the oil in a large skillet over medium-high heat. Once the oil is shimmering, add 4 of the crab cakes. Cook for 3-5 minutes or until golden brown and crispy, flip, and cook for another 3-5 minutes. Repeat with the remaining crab cakes.  
  5. Serve with extra lemon and tartar sauce.  

Recipe Reviews

0votes
5
0%
4
0%
3
0%
2
0%
1
0%
    Showing 0 reviews

Leave a Reply

Your email address will not be published.

05

Comments are moderated and will only be made live if they add to the discussion in a constructive way.

Thanks for submitting your comment!