Petite Crab Cakes

Total Time:
1 hr 30 min
Prep:
1 hr 15 min
Cook:
15 min

Yield:
12 to 16 petit cakes

Ingredients
  • 1 pound lump crab meat, approximately 2 to 2 1/2 cups
  • 2 cups Japanese bread crumbs
  • 2 eggs, well beaten
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons parsley, minced
  • 1/4 cup scallions, chopped
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup heavy mayonnaise
Directions
  • Place crab meat in a mixing bowl along with 1 1/2 cups of the bread crumbs, the eggs, mustard, and other remaining ingredients. Mix gently, leaving the crab lumps as large as possible.

  • Shape the mixture into 12 to 16 equal portions, ball up and flatten into a patty shape about 3/4 to 1-inch thick. Coat each patty with some of the remaining bread crumbs. Chill for at least 1 hour before cooking.

  • Heat 1/4 cup cooking oil over medium heat. Saute each cake 2 to 2 1/2 minutes per side in the oil.


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    This recipe is featured in:

    Fall Entertaining Guide