Mini Crab Cakes
Ingredients:
- 1/2 lb. Lump Crabmeat
- 1/2 cup Bread Crumbs
- One Large Egg (Lightly Beaten)
- 2 Tablespoons Mayonnaise
- One Teaspoon Wine Worcestershire Sauce
- 1/4 Teaspoon Black Pepper
- 1/8 Teaspoon Salt
- One Sliced Scallion
- One Tablespoon Olive Oil
Preparation
Mix the egg, mayonnaise, bread crumbs, Worcestershire sauce, pepper and salt in a medium bowl. Add the crabmeat and scallion in the mixture. Shape the mixture into 15 to 18 mini crab cakes.
Coat bottom of large non-stick skillet with the oil, heat the oil, then cook the crab cakes over medium high heat, about 3 minutes per side until lightly brown and cooked through.
Serve with your favorite salad from the produce department and a red velvet cake roll for dessert. Enjoy!
Coat bottom of large non-stick skillet with the oil, heat the oil, then cook the crab cakes over medium high heat, about 3 minutes per side until lightly brown and cooked through.
Serve with your favorite salad from the produce department and a red velvet cake roll for dessert. Enjoy!
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