This mini crab cake recipe is so delicious as the crab cakes are coated with Panko bread crumbs and fried to a crispy golden brown in butter. Everyone will love this appetizer so make plenty to go around.
1 pound Seatech or Ocean Kitchen crab meat
2 stalks celery finely diced
3/4 cup diced yellow bell pepper
3/4 cup diced red bell pepper
½ medium onion, diced
Butter to sauté vegetables
1 bunch green onions (scallions), thinly sliced on a bias
1 tsp brown mustard
3 Tbsp. or more mayonnaise
½ cup Panko bread crumbs
Panko bread crumbs to coat crab cakes
Butter or vegetable oil (for frying cakes)
Seasoning salt and pepper to taste
Heat a sauté pan to medium or medium high heat add butter and then sauté the peppers, celery and onions until soft and remove from the stove. While the vegetable cool, combine the green onions, mustard, mayonnaise, ½ cup of bread crumbs and crabmeat in a large bowl. Blend in the cooled vegetables and season with seasoning salt and pepper to taste.
Whisk two eggs in a shallow bowl. Place Panko bread crumbs in another shallow bowl. Line a baking sheet with parchment paper to place your formed crab cakes on. Form a crab cake that is 1 1/2 inches in diameter and 3/4 inches thick from the crab mixture, dip it in the beaten eggs, coat with the Panko bread crumbs and place on the baking sheet. If the crab cakes are not holding their form add a little more mayonnaise. Repeat until all the crab cakes have been formed. Loosely place plastic wrap over the crab cakes and place in the refrigerator for at least 20 minutes.
Heat a fry pan to medium to medium high and add butter or oil for frying. Gently lay the crab cakes into the fry pan and fry a few minutes on each side until golden brown.
Serve with aoili
Serve with tarter sauce