Baby Crab Cakes
2/3 cup fine dry bread crumbs
1 teaspoon dry mustard
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon pepper
Dash of Cayenne
1/3 cup chopped green onion
1 large beaten egg
1/3 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound lump crabmeat
2 tablespoons butter
2 tablespoons cooking oil
• Combine bread crumbs, mustard, seafood seasoning, pepper, and green onion in a medium bowl.
• Add egg, mayonnaise, and Worcestershire sauce.
• Mix well.
• Fold in crabmeat.
• Using moistened hands, shape into 1-1/2-inch patties.
• Place 1 tablespoon butter and 1 tablespoon oil in a large skillet; heat over medium heat. Add half the patties and cook for 8 minutes or until golden, turning once.
• Transfer crab cakes to an ovenproof serving platter or cookie sheet.
• Keep warm in a 300 degree F oven while cooking remaining patties.
• Repeat with remaining patties, butter, and oil.
Serve warm.
Yield: 30.
Tags: crab cakes
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