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Mini Crab Cakes Recipe


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     Mini Crab Cakes

Category   Appetizers
Sub Category   None
Servings   6
Preptime   35 minutes

1/4 cup finely chopped onion
2 tablespoons chopped parsley leaves
1 lb cooked lump crab meat or dungeness crab meat
drained of any liquid (with 1/2 shredded and 1/2 lump meat)
1/4-1/2 cup fine dry bread crumbs
1 tablespoon all purpose flour
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 egg
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika powder
1 teaspoon Old Bay seasoning
Salt and pepper, as per taste

Heat skillet with some butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour. In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well. Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap for at least 1 hour. In a heavy skillet, heat 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.

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