Mini-Crab Cakes

Recipe

• 1  pound backfin crabmeat
• 3 tablespoons butter
• ½ cup chopped red onion
• ¼ cup chopped fresh parsley
• ¼ teaspoon Tabasco sauce
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• ½ teaspoon salt
• ½ cup mayonnaise
• 1 egg, beaten
• 3 tablespoons canola oil for frying
• 1 cup French bread crumbs
• 2 cups French bread crumbs for coating
• Lemon wedges

Remove any shell or cartilage from crabmeat. Place meat in a medium bowl.

Melt butter in a medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt. Blend in mayonnaise, egg and 1 cup bread crumbs. Gently blend into crabmeat, being careful not to break the meat apart. Shape into silver dollar size cakes. Dredge lightly in the remaining 2 cups of bread crumbs.

Fry in hot 3 tablespoons of oil until golden brown about 2 to 3 minutes. Turn crab cakes over and repeat, cooking until done. Drain on paper towels. Garnish with lemon wedges.

Contributed by Joyce Taylor MM2