Mini Crab Cakes
Source of Recipe
Marcia Adams
Recipe Introduction
Marcia Adams - Heirloom Recipes-Yesterday's Favorites, Tomorrow's Treasures
List of Ingredients
2 extra large eggs, slightly beaten
1/4 cup seasoned bread crumbs (dry)
2 tablespoons minced parsley
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
4 tablespoons chives, minced
Salt and freshly ground white pepper, to taste
3 liberal dashes hot pepper sauce
1 pound crab meat (FRESH, not canned) picked over for shells
Corn oil
Lemon wedges, for garnishRecipe
In a large mixing bowl, combine the eggs, bread crumbs, parsley, lemon juice, mayonnaise, Worcestershire, chives, salt and pepper, and hot red pepper sauce. Mix thoroughly, then gently mix in the crab, keeping the pieces as large as possible. Place in a covered plastic container and chill at least 8 hours and up to 24 hours before cooking. Stir the mixture occasionally to help the bread crumbs absorb the liquids. The mixture will be quite loose and will just hold together during cooking. In a 9-inch heavy skillet, heat 1/2 inch oil over medium-high heat. Drop 5 teaspoon-sized dollops of crab mixture into the hot fat and cook 1 to 2 minutes. Turn over with a slotted spoon and repeat. The crab cakes should be irregular in shape, the size of a half dollar, and golden brown. Don't fry more than 5 at a time, since they cook quickly. Drain on paper towels and serve immediately with lemon wedges. Serves 8
AUTHOR'S NOTES: To compliment small tea sandwiches, I sometimes serve crabcakes made in a dainty size. And I find this smaller size make a perfect cocktail tidbit. The recipe is from Maryland, where there are many interpretations of this dish. One ingredient common to all of them is a mayonnaise base. This version is seasoned perfectly. Allow the mixture to stand overnight before you saute the cakes for serving.
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