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Categories:Viewed: 20 - Published at: 2 years ago
Ingredients
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped pimientos
- 4 saltine crackers, crumbled
- 1 teaspoon seafood seasoning
- 1 tablespoon minced fresh parsley
- 1/2 pound back fin or lump crabmeat
- 2 tablespoons canola oil, divided
Method
- Combine egg and next 5 ingredients, and mix well. Gently fold in crab; don't overmix. Form into 12 Mini Crab Cakes. (The patties will be fairly wet.)
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Fry crab cakes, in 2 batches, 2 minutes on each side or until golden brown. Repeat with remaining oil and crab cakes.
