Mini Crab Cakes
15 minutes
PREP TIME
35 minutes
TOTAL TIME
4
SERVINGS
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
- In a small bowl, whisk the mayo, egg, Worcestershire, Dijon, garlic, Old Bay seasoning, lemon juice, and lemon zest.
- In a separate bowl, combine the crabmeat, breadcrumbs, and chives. Add the mayo mixture, season with salt and pepper, and mix well.
- Form the mixture into 8 patties.
- 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.
- Serve with extra lemon and tartar sauce.
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