Mini Crab Cakes
- 1 of 3 Pick through crabmeat in a medium-size bowl to remove any pieces of shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes.
- 2 of 3 Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
- 3 of 3 Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.
Servings Per Recipe: 24
Per Serving: 187 mg sodium, 5 g pro., 111 kcal cal., 1 g sat. fat, 0 g fiber, 7 g carb., 39 mg chol., 7 g Fat, total