Recipe courtesy of Tracy Rabenberg
Petite Crab Cakes
- Yield: 12 to 16 petit cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 156
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 57
- Sodium
- 367
- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
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.