
Mini Crab Cakes
Mary's Kitchen Crush - "Appy to be Nominated"
25
Prep Time (minutes)
25
Cook Time (minutes)
12
ServingsIngredients
- ½ cup (125g) mayonnaise, divided
- 1 egg
- 3 tablespoons (12g) finely chopped parsley, divided
- 2 teaspoons (10ml) Worcestershire sauce
- 1 teaspoon (5g) Dijon mustard
- 4 dashes hot sauce
- ½ teaspoon (3g) seafood seasoning (such as Old Bay)
- ½ lemon, zested and juiced
- 12 soda crackers, crushed
- 1½ cups (about 225g) lump crab meat
- ½ cup (64g) flour
- 1 tablespoon (15g) cornstarch
- Kosher salt
- 2 tablespoons (30ml) canola oil, divided
- 2 tablespoons (30g) unsalted butter, divided
Steps
- Whisk together ¼ cup mayonnaise, egg, 2 tablespoons parsley, Worcestershire, Dijon, hot sauce, seafood seasoning and lemon zest in a medium bowl. Stir in crackers and crab, breaking up any larger pieces of crab meat.
- Whisk together flour and cornstarch in a shallow bowl. Season with salt.
- Scoop crab mixture into 12 heaping 2 tablespoon (50g) portions.
- Form into patties. Press into flour mixture and set aside on a plate.
- Heat a cast iron or non-stick skillet over medium heat. Add 1 tablespoon (15ml) of oil and 1 tablespoon (15g) of butter. Add half of cakes and cook until golden, about 6 minutes, flipping halfway. Transfer to a plate.
- Add remaining oil and butter and cook remaining cakes.
- Stir together remaining mayonnaise, parsley, lemon juice and salt, to taste. Serve with warm crab cakes.