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Mini Crab Cakes Recipe


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     Mini Crab Cakes

Category   Entrees - Maindishes
Sub Category   None
Servings   20
Preptime   30 minutes

2 Tbsp Canola oil, plus at least 4 Tbsp more for frying
1 whole onion, finely chopped
1 whole red bell pepper, finely chopped
2 whole stalks celery, finely chopped
2 Tbsp minced garlic
3 lbs lump crabmeat, picked over for shell fragments
2 pkgs Saltine crackers (2 sleeves or 8oz total), crushed
1/2 cups mayonnaise
2 whole large eggs
1/4 cup heavy cream
1 Tbsp dry mustard
1/4 tsp cayenne pepper, or to taste
2 Tbsp worcestershire sauce

Heat 2 Tbsp of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for 1 day.
Heat 3 to 4 Tbsp of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing lightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with remoulade sauce or a sauce of your choice.

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