Mini Crab Cakes
The best thing about cookouts? The food. The worst thing about cookouts? Sharing your crab cakes (and the guy who dips his shrimp straight into the cocktail sauce, but we digress). These mini morsels of flavor are a fantastic way to impress guests, parents, partners, kids, and even yourself, and they’ll take away a little stress from having to meet a bunch of strangers.
- 3 cans (6 oz) Pink Crabmeat, drained
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 cup dry bread crumbs or cracker crumbs, divided
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
In large bowl, combine crab, onion, bell pepper, 1/2 cup bread crumbs, eggs, mustard, lemon juice and black pepper. Stir well.
Shape crab mixture into balls and then flatten to form small crab cakes. Place flattened crab cakes in remaining dry bread crumbs turning to coat both sides.
Heat oil in a skillet over medium heat. Fry crab cakes 1 minute each side or until golden brown.
Makes 15 crab cakes about 2 1/2″ diameter and 1/2″ thick.