Minced meat cakes or patties have been enjoyed around the world for centuries using seafood and other meats. Crab cakes took off in colonial America and a multitude of recipes have proliferated across the country ever since. These mini crab cakes are as suited to a brunch or luncheon as they are to a special occasion dinner. They’re a classic, easy-to-make appetizer for parties year round.
1 lb Crab Meat, Jumbo Lump
1/3 tsp Dry Mustard
3/4 tsp Dijon Mustard
1 1/4 tsp Old Bay Seasoning
2 1/4 Tbsp Red Bell Pepper, diced 1/8″
1 Tbsp Chives, finely chopped
5 1/2 Tbsp Mayonnaise
Dash Tabasco Sauce
Pinch Salt & Pepper
2 2/3 Tbsp Fresh Breadcrumbs
3 1/2 Tbsp Japanese Breadcrumbs
In a large mixing bowl, combine all ingredients, except the crab meat and fresh breadcrumbs.
Gently fold in crab meat and fresh breadcrumbs without breaking up lumps, leave in large pieces and work all ingredients together.
Using a spoon, scoop crab into 1 to 1 ½ oz cakes. Once all crab has been scooped, place them individually in the Japanese breadcrumbs.
Place on a baking sheet and bake in 350 degree oven for 20 minutes or until golden, flipping cakes over once during cooking.
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