Mini Crab Cakes (2oz) Recipe
Make Mini Crab Cakes (2oz) 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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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it's hot when the crab cakes go in.
- 2
Mix the Ingredients
In a large mixing bowl, combine the crab meat, mayonnaise, egg, breadcrumbs, chopped green onions, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix until all ingredients are well incorporated.
- 3
Form the Cakes
Using your hands, form the mixture into small patties, about 2 ounces each. You should be able to make approximately 8-10 mini crab cakes.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. Make sure the oil is hot but not smoking.
- 5
Fry the Crab Cakes
Once the oil is hot, carefully add the crab cakes to the skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 6
Bake the Crab Cakes
Transfer the fried crab cakes to a baking sheet and place them in the preheated oven. Bake for an additional 10 minutes to ensure they are cooked through.
- 7
Serve
Remove the crab cakes from the oven. Serve warm with lemon wedges and cocktail sauce if desired.
