Mini Crab Cakes
- 1 lb crab meat – mix special and claw or use lump
- 1 tbl lemon juice
- 1⁄2 cup plain bread crumb
- 1 egg
- 1⁄4 cup plus 1 TBL mayo
- 2 scallions minced
- 1 TBL fresh parsley chopped
- 1 TBL dry mustard
- Salt and Pepper
- 2 TBL butter
- 2 TBL canola oil
Pick over crab meat and look for any stray shells. Toss with lemon juice.
In another bowl mix all other ingredients, then gently toss in crab meat.
Shape into small patties and chill for 30 -60 minutes
Heat butter and canola oil in two batches, and cook cakes for 3-5 minutes per side over medium-high heat.
Keep warm until serving with lemon and cocktail sauce.