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Thursday, December 17, 2009

Mini Crab Cakes

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
1 pound lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
Lemon wedges

Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.
Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.

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