Use this
simple crab cakes recipe for a brunch
or lunch buffet. Served with tempting Mango
Salsa.
Do you know anyone who doesn't love
crab cakes? Mini Crab Cakes RecipeMakes about 20 mini cakes 1/2 pound crab meat, backfin or
clawmeat
2 shallots, finely minced 1 small garlic clove, finely minced 1 teaspoon Old Bay seasoning 1 teaspoon lemon juice 1/2 teaspoon Worcestershire sauce 3 tablespoons mayonnaise 1/2 cup fresh breadcrumbs Salt and black pepper Preheat oven to 400 F. Remove any shell pieces or cartilage from crabmeat. Mix crab, onion, garlic, dry mustard, red pepper, Worcestershire sauce, lemon juice and mayonnaise. Add enough bread crumbs to bind, about 2-4 tablespoons. Add salt and pepper to taste. Using a teaspoon, shape mixture into about 20 walnut-sized balls. Spread remaining breadcrumbs onto a plate and roll balls lightly in crumbs to evenly coat. Slightly flatten crab cakes. Place on a greased baking sheet. Refrigerate until firm, about 30 minutes. Bake crab cakes until crisp and golden, about 10 minutes. Cool to warm or room temperature. Serve with Mango Salsa Mango Salsa Makes about 1 cup, doubles easily1 mango, finely diced 1/2 medium red onion, finely diced 1 fresh green chile, seeded and finely diced Juice of 1 small lime Salt and pepper to tasteMix all ingredients until well blended. Add salt and pepper to taste. Serve chilled or at room temperature Helpful Hints Backfin and clawmeat are good for this recipe because the size of the pieces are small. Save the lump crabmeat for another time Best served warm to room temperature Make Ahead Make crab cakes without baking, up to 1 day in advance. Cover and refrigerate. May also be frozen up to 1 week. Bake from frozen, increasing cooking time by about 3-5 minutes. Mango Salsa can be up to 1 day in advance
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