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!


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