FBD

Mini Crabcakes

AmericanSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 1 lb crabmeat, flaked
  • 0.5 cup canned corn, drained
  • 0.3 cup dry bread crumbs
  • 0.3 cup mayonnaise
  • 0.3 cup yellow cornmeal for coating
  • 1 count small red bell pepper, minced
  • 1 count scallion, minced
  • 2 tbsp prepared horseradish
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.3 tsp ground black pepper

Instructions

  1. 1

    In a large bowl, combine crabmeat, corn, bread crumbs, mayonnaise, minced red pepper, scallion, horseradish, salt, and pepper. Mix well.

  2. 2

    Shape one heaping tablespoon of mixture at a time into 1-inch round patties.

  3. 3

    Place cornmeal in a shallow plate. Coat each patty in cornmeal.

  4. 4

    In a skillet over medium heat, heat 1 tablespoon each of butter and olive oil.

  5. 5

    Cook half of the crab cakes for 2 to 3 minutes per side until golden brown. Repeat with remaining butter, oil, and crab cakes.

  6. 6

    Serve hot. Makes about 30 mini crab cakes.

Tags

american