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
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