Mini Crab Cakes
Mini Crab Cakes
Yield 10
Prep time
15 MinCook time
5 MinTotal time
20 MinThese delish mini crab cakes are the perfect addition to your lunch or dinner salad, or make these bites to impress your guests at your next fete!
Ingredients
Crab Cakes
- 1/2 lb. crab meat (lump or canned)
- 1 cup panko crumbs
- 1 egg
- 2 tbsp mayo
- 1 tbsp Worcestershire sauce
- 2 tbsp finely chopped parsley (flat leaf if possible)
- 1/2 tbsp of whole grain mustard (with the seeds!)
- 1/2 lemon (juiced)
- 1/4 tsp salt
- pepper to taste
- 4 tbsp of vegetable oil for frying
Garnish
- watermelon radish (thinly sliced)
- microgreens
- chives
- creamy horseradish
Instructions
Preppin' the Cakes
- Remove all of the moisture from your lump or canned crab meat
- In a large mixing bowl, add panko crumbs to your crab meat
- Then add 1 egg
- Add your wash, dried and finely chopped parsley
- Add mayonnaise and Worcestershire sauce
- Next, add the whole grain mustard
- Last add fresh lemon juice, salt & pepper
- mix, mIX, MIX all of the ingredients together with a spatula or by hand
- Roll your seasoned crab meat into mini patties, about 2" wide and 1" thick
- Then, over high heat, add your vegetable oil to a pan
- Fry the patties for 2 mins on each side
- Transfer them onto a paper towel to cool (this will also remove excess oil)
Get Ready to Garnish and Serve
- Wash and peel your watermelon radish
- Thinly slice the watermelon radish (I used a mandolin)
- Add individual cakes on top of a radish slice
- Add a small dollup of creamy horseradish on top of each cake (watch out as this can get really spicy!)
- Add a 2" piece of fresh chive on top of the horseradish
- Garnish your plate with some microgreens and ENJOY!!
Nutrition Facts
Calories
140.21Fat
8.80Sat. Fat
1.07Carbs
8.92Fiber
0.78Net carbs
8.14Sugar
1.06Protein
6.32Sodium
287.78Cholesterol
41.76This calorie count will vary depending on how many fried wonton strips and almond slivers you add to your salad/cups.