Mini Crab Cakes Recipe

Mini Crab Cakes

1. 1

   Prepare the crab mixture

   In a large mixing bowl, combine canned crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onion, egg, Old Bay seasoning, salt, and black pepper.

2. 2

   Mix ingredients

   Gently fold the mixture until all ingredients are well combined. Be careful not to overmix to maintain the crab's texture.

3. 3

   Chill the mixture

   Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help it firm up.

4. 4

   Shape the crab cakes

   After chilling, take the mixture out of the refrigerator. With your hands, shape the mixture into small patties, about 2 to 3 inches in diameter.

5. 5

   Cook the crab cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes to the skillet, cooking for about 3-4 minutes on each side until golden brown.

6. 6

   Serve

   Transfer the cooked crab cakes to a serving platter. Serve with lemon wedges on the side for squeezing over the cakes.