Mini Crab Cakes In Herb Cream Recipe
Make Mini Crab Cakes In Herb Cream Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mini Crab Cakes
Herb Cream
Method
Mini Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, chopped green onions, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
- 2
Form the Cakes
Using your hands, form small patties (about 2 inches in diameter) from the crab mixture. Set aside on a plate.
- 3
Cook the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
Herb Cream
- 4
Mix the Herb Cream
In a small bowl, combine sour cream, chopped parsley, dill, lemon juice, garlic powder, and salt. Stir until well mixed and creamy.