MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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Mikiyas Tazebe
[email protected]I love that this recipe uses fresh crab meat. It really makes a difference in the flavor of the crab cakes.
Martha Kibela
[email protected]These mini crab cakes are a great way to use up leftover crab meat. They're also a great appetizer or main course.
sccivicracer
[email protected]I made these mini crab cakes for my husband and he loved them! He said they were the best crab cakes he's ever had.
Tonya Whitehead
[email protected]These mini crab cakes are the perfect appetizer for a party. They're easy to make and everyone loves them.
Alisha Khan
[email protected]I've never made crab cakes before, but this recipe was so easy to follow. The crab cakes turned out perfect!
Aminiasi Nodrakoro
[email protected]These mini crab cakes are a great way to impress your guests. They're elegant and delicious.
Maramin Amin
[email protected]I love that this recipe is so versatile. I can add different herbs and spices to change up the flavor.
Naya Ahmad
[email protected]These mini crab cakes are perfect for a quick and easy weeknight meal.
Ameer Hamza Hamza
[email protected]I made these mini crab cakes for my family and they loved them! They're a great way to get kids to eat seafood.
Saidat Ayokaade
[email protected]I'm not a fan of mayonnaise, so I used Greek yogurt instead. The crab cakes were still very moist and delicious.
Patience Chineyere
[email protected]These mini crab cakes are a great way to use up leftover crab meat.
Byren Williams
[email protected]I added a little bit of Old Bay seasoning to the crab cakes and they were even more delicious.
PETER KORO
[email protected]I love that this recipe uses fresh crab meat. It really makes a difference in the flavor of the crab cakes.
Robert Tanner
[email protected]These mini crab cakes are the perfect finger food. They're also great for parties because they can be made ahead of time.
Nigel Jackson
[email protected]I've made these mini crab cakes several times now and they always turn out perfect. They're a great appetizer or main course.
Londiwe Lolo
[email protected]I'm not a huge fan of crab, but these mini crab cakes were delicious! The recipe was easy to follow and the results were amazing.
Irfan Miranii
[email protected]These mini crab cakes were a hit at my party! They were so easy to make and everyone loved them.