Packed with flavor, these one-bite morsels make a fabulous appetizer for any party at any time of year. Make them ahead of time and store in the freezer for easy entertaining.
| Servings | Prep Time |
| 30 mini crab cakes | 20 minutes |
| Cook Time |
| 20 minutes |
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Packed with flavor, these one-bite morsels make a fabulous appetizer for any party at any time of year. Make them ahead of time and store in the freezer for easy entertaining.
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Ingredients
- 1 lb crab meat back fin or lump, Maryland preferably
- 1 whole egg
- 2 whole jalapeno peppers seeded and diced finely
- 4 scallions washed and minced
- 2 tsp Old Bay Seasoning
- 1/2 tsp dry mustard
- 2 tbs fresh parsley washed and chopped finely
- 2 tbs mayonnaise
- 1/4 cup Panko seasoned bread crumbs
- 1 whole lime zest
- 1/4 cup Grapeseed oil
Chipotle Chile Dip
- 1 cup mayonnaise
- 1 whole lime zest
- 1 whole garlic clove, minced
- 3/4 tsp chipotle chili powder
Servings: mini crab cakes
Instructions
- Line a baking sheet with aluminum foil and pre-heat the oven to 400 degrees.
- In a large bowl, carefully mix the crab meat, egg, Old Bay, mustard, scallions, peppers, parsley, lime zest, mayo and bread crumbs.
- Using wet hands, form crab cakes into small balls using approximately 2 teaspoons of crab meat for each. Set aside.
- Heat a nonstick skillet with Grapeseed oil. Place about 12 balls of crab into the hot skillet, flattening the ball slightly as you place it. Cook on medium heat for about 2 minutes per side.
- Place on baking sheet and put in the oven. Continue to cook all the crab cakes and then finish them off in the oven for a total of ten minutes. Serve hot with Chipotle dip.
- If freezing, omit the oven stage and place uncovered in the freezer and freeze for several hours until hardened. Transfer to a freezer safe container or bag. To cook, cook the crab cakes in a 400 degree oven for fifteen minutes. Do not defrost first!
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