Crab Cakelets
Servings 24 Appetizers
Ingredients
- 1 pound lump crab meat
- 1 cup seasoned Italian bread crumbs
- 2 cloves garlic grated
- ½ red pepper finely diced
- 1 scallion finely chopped
- 1/4 tsp chilli flake
- ½ lemon zest & juice
- ½ cup Parmesan cheese
- ½ cup mayonnaise
- 2 eggs lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 teaspoon black pepper
- ½ teaspoon paprika
- ⅔ cup Oil for frying
- 11/2 cups Panko bread crumbs
Instructions
- Break up and check crab meat for any shell fragments and place in a large bowl
- Sauté red pepper, scallion garlic, chilli flake in olive oil for about 5 minutes or until slightly softened. Add to crab meat.
- Add all remaining ingredients except for the panko breadcrumbs and combine well
- Form crab mixture into balls then flatten lightly. About one heaping tablespoon is the right amount. If you prefer larger Crab cakes you can make them as big as you like, just make sure to increase the cooking time as needed.
- Gently press the crab cakelets into the panko to coat on both sides
- Heat about ⅓ cup olive oil on medium heat in a non stick frying pan
- Fry crab cakes about 1-2 minutes per side In about 2-3 batches so you don’t overcrowd the pan. They can be made ahead, refrigerated and reheated in a 350 degree oven for about 10 minutes
- Serve crab cakes at room temperature or warm with a sauce such as sriracha mayo or remoulade.
Notes
For quick side sauce or garnish add a pinch of salt and pepper to 1 cup of mayonnaise and either a squeeze of sriracha or 1 teaspoon lemon juice with 1/2 teaspoon lemon zest