Name: Petite Crab Cakes
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tracy Rabenberg, Apples Catering, Minneapolis, MN

Petite Crab Cakes

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