Carter's Lake
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Mini Crab Cakes
By Char | December 3, 2008
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Ingredients:
1/3 cup finely chopped red bell pepper
2 T finely chopped parsely
2 T finely chopped scallions
3 T mayonnaise
2 t lemon juice
2 t Dijon mustard
1 t Worcestershire Sauce
1/2 t freshly ground Watkins Black Pepper
3/4 cup panko bread crumbs (available in the ethnic foods section of grocery stores)
1 pound lump crabmeat, shell pieces removed
2 T vegetable oil, plus more as needed
Lemon wedges
Directions:
Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce and black pepper in a large bowl. Add the bread crumbs and crabmeat and toss gently to mix.
Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they’re golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges.
Makes 12.
Topics: Fish | No Comments »