I made some crab cake appetisers today for tonight's dinner. I really love this recipe from Everyday Food, and I've made it once before as a main dish. The recipe makes 8 good sized crab cakes, and I made 20 mini crab cakes with mixture left over, from half the recipe. I used a 1lb tub of Phillips lump crab meat that I got at Costco.
The full sized ingredients list is
1 pound small-sized fresh crab meat, such as special or claw
1 pound larger sized fresh crab meat, such as jumbo or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley chopped
1/4 cup fresh lemon juice (plus wedges for serving)
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
coarse salt and ground pepper
1 cup fine saltine crumbs (about 30 crackers)
4 tablespoons butter, melted
In a large bowl, stir together mayonnaise, parsley, lemon juice, eggs, mustard, Old Bay, 1/4 teaspoon pepper.
Add crumbs and small-sized crab meat to mayonnaise mixture; stir well to combine. Gently fold in larger sized crab meat just until combined. Dividing evenly, form mixture into 8 cakes.
(you can make these up to 1 day ahead and store them on parchment paper in the fridge).
Place cakes on a baking sheet lined with foil. Drizzle with the melted butter. Broil until golden brown and warmed throughout. 12 - 15 mins.