Mini Crab Cakes

Mini Crab Cakes

Makes 24
Prep 25 m
Cook 6 m
Cook per batch

Ingredients

Directions

  1. 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. 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. 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.
Nutrition Information for Mini Crab Cakes
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
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Printed from FamilyCircle.com 09/24/2018