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Mini Crab Cakes

Mini Crab Cakes

Food writer Kathy Farrell-Kingsley's Italian-American family enjoys a traditional seafood dinner on Christmas Eve, and these savory crab cakes are a favorite first course for kids and grown-ups alike.

Ingredients

  • 1/3 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped scallions
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
  • 1 pound lump crabmeat, shell pieces removed
  • 2 tablespoons vegetable oil, plus more as needed
  • Lemon wedges

Instructions

  1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.
  2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.

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