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Mini Crab Cakes




Source of Recipe


Tasty Kitchen






Recipe Introduction


A delicious appetizer that is always a huge hit! This recipe makes enough for a big crowd, but can easily be halved.





List of Ingredients



• •2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
  
• •1 whole Onion (finely Chopped)
  
• •1 whole Red Bell Pepper-Finely Chopped
  
• •2 whole Stalks Celery, Finely Chopped
  
• •2 Tablespoons Minced Garlic
  
• •3 pounds Lump Crabmeat, Picked Over For Shell Fragments
  
• •2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
  
• •½ cups Mayonnaise
  
• •2 whole Large Eggs
  
• •¼ cups Heavy Cream
  
• •1 Tablespoon Dry Mustard
  
• •¼ teaspoons Cayenne Pepper, Or To Taste
  
• •2 Tablespoons Worcestershire Sauce
  






Instructions



1. Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
   
2. When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for one day.
   
3. Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.
   






Final Comments


Servings: 20