ELLIOT BAY MINI CRAB CAKES


(Cook and Prep Time: 45 minutes)

Ingredients:
  • ¼  c finely chopped onion
  • 2 tbsp chopped parsley leaves
  • 1 lb cooked lump Crab meat or Dungeness crab meat, drained of any liquid (with ½ shredded and ½ lump meat)
  • ¼ - ½ c fine dry bread crumbs
  • 1 tbsp all-purpose flour
  • 1 tsp dijon mustard
  • 1 egg
  • ½ tsp Worcestershire sauce
  • ¼ tsp paprika powder
  • 1 tsp OBTC ELLIOT BAY SEASONING
  • Salt and pepper, to taste
  • butter
  • 2 tbsp mayonnaise


Instructions:

  1. Heat skillet with some butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in parsley leaves, crab meat, bread crumbs and flour.
  2. In a small bowl whisk together mayonnaise, egg, dijon mustard, worcestershire sauce, paprika and Elliot Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
  3. Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered, for at least 1 hour.
  4. In a heavy skillet, heat 2 tbsp butter over moderate heat and cook the crab cakes until golden brown, about 2-3 minutes on each side. Serve crab cakes warm.

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