mini crabcakes with basil

mini crabcakes with basil

4 reviews, 5 star(s). 100% would make again

Ready in 1 hour

This is a great recipe from Boston that can be used as an appetizer or dinner. They can be made ahead, frozen, and re-heated.

"this is one of the best crab cakes i have ever made, it deserved a photo, i added mixed lettuce and drizzled a lemon coconut sauce"

Ingredients

1 pound fresh crabmeat
1/2 cup red bell pepper; chopped
1/2 cup green onions; chopped
3 tablespoon fresh basil
2 tablespoon fresh lemon juice
2 tablespoon mayonaise
1 tablespoon dijon mustard
1/2 teaspoon hop pepper sauce
1 dash worcestershire sauce
1 large egg
2 1/2 cups panko bread crumbs
2 tablespoon butter
2 tablespoon olive oil

Original recipe makes 8

Servings  

Preparation

Mix first 9 ingredients in a large bowl. Season with salt and pepper. Mix in 1/2 cup panko bread crumbs and egg. Shape crab mixture into patties using 1/4 cup for each. Coat crabcakes with panko bread crumbs. Melt butter and olive oil in a heavy skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes.

Alert editor   

this is my Photo, not my recipe, CCheryl
CCheryl

Calories Per Serving: 168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

Simply delicious far better than others I've tried
vengo54 2y ago

Great taste, easy to make.
Pumpkin77 2y ago

this is one of the best crab cakes i have ever made, it deserved a photo, i added mixed lettuce and drizzled a lemon coconut sauce
CCheryl 6y ago

[I posted this recipe.]
Jdwade 6y ago

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