These adorable mini crab cakes are perfect for a fancy party appetizer, flavored with shallot, mustard, lemon and Old Bay, these are the best baked crab cakes ever!
Ingredients
¼cupfresh parsleyfinely chopped
1shallotabout 1/4 cup, finely chopped
2large eggslightly beaten
2tbsplight mayonnaise
2tspDijon mustard
2tspfresh lemon juice
1tspOld Bay® seasoning
¼tspcayenne pepper
1lblump crab meat
½cupPanko breadcrumbs
1lemoncut into 8 wedges
Instructions
In a large bowl, combine the parsley, shallot, eggs, mayonnaise, mustard, lemon juice, seasoning, and cayenne pepper.
Drain out any excess liquid from the crab meat and add it into the mixture. Stir.
Add the Panko and gently mix until just combined.
Using a 1/4 cup, form 12 even crab cake balls and place on a large plate or baking sheet.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 6 balls of crab to the pan. Spray the tops of each. Then gently press down on each with a spatula to flatten to about 1/2” thick.
Cook for 3 to 5 minutes, until the crab cakes are golden on the bottom. Flip and cook for an additional 3 to 5 minutes.
Transfer to a clean plate and cover with foil to keep warm. Repeat with the remaining crab balls.