{"id":8905,"date":"2019-10-10T10:02:11","date_gmt":"2019-10-10T14:02:11","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8905"},"modified":"2023-12-19T10:12:29","modified_gmt":"2023-12-19T15:12:29","slug":"mini-crab-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/mini-crab-cakes\/","title":{"rendered":"Mini-Crab Cakes"},"content":{"rendered":"\n\n\n\n\n
Remove any shell or cartilage from crabmeat. Place meat in a medium bowl.<\/p>\n\n\n\n
Melt butter in a medium saucepan. Saut\u00e9 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n