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Ingredients
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Mini Crab Cake Ingredients
Method
Mini Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, breadcrumbs, and beaten eggs. Mix gently until well combined. Season with salt and black pepper to taste.
- 2
Form the Cakes
Using your hands, form the mixture into small cakes, about 1.5 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them set.
- 4
Fry the Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes in batches, frying them for about 3-4 minutes on each side or until golden brown. Remove from the skillet and place on paper towels to drain excess oil.
- 5
Serve
Serve the mini crab cakes warm with your choice of dipping sauce.