Mini crab cakes –Hey y’all! Today we’re about to get our cook on with some delicious Mini Crab Cakes. These little bites of heaven are perfect for any gathering or just to treat yourself on a cozy night in. Let’s dive into how to whip these up in no time!
Mini Crab Cakes
When you’re craving something flavorful and easy to make, these Mini Crab Cakes fit the bill perfectly. They’re crispy on the outside, tender on the inside, and packed with all those savory crab flavors that will have everyone coming back for seconds!
Ingredients
- 1 pound fresh crab meat (lump or backfin preferred)
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the fresh crab meat, breadcrumbs, finely chopped onion, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and lemon juice. Gently mix everything together until combined.
- Season the mixture with salt and black pepper to your liking. Remember, you can always adjust the seasonings later, so be careful not to overdo it!
- Using your hands, form the mixture into small patties, about 2 inches wide. You should get around 12-15 patties depending on how big you make them.
- Heat a skillet over medium heat and add enough vegetable oil to cover the bottom. Once the oil is hot, add the crab cakes in batches to avoid overcrowding the pan.
- Cook each side for about 3-4 minutes or until they’re golden brown and crispy. Don’t forget to flip them carefully so they hold together!
- Once cooked, place the crab cakes on a plate lined with paper towels to absorb any excess oil.
- Serve your mini crab cakes warm with a side of your favorite dipping sauce, and enjoy the goodness!
These Mini Crab Cakes are sure to impress family and friends alike. So, roll up those sleeves and get ready to dig into some tasty bites that everyone will love. Happy cooking!