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Wednesday, February 1, 2017

Are ya ready for some football? Mini Crab Cake Recipe

Makes 16 cakes; serving is 1 cake


1 (8-oz.) package fresh lump crab meat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 scallions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
cooking spray
Salt to taste
lemon slices to serve with                             

1. Pick thru the crab meat, removing any bits of shell. Pulse bread slices in a blender or food processor until finely crumbled.

2. Stir together mayonnaise, scallions, Old Bay, Worcestershire and the eggs in a large bowl. Gently stir in breadcrumbs and crab meat. Shape into 16 (2-inch) cakes.

3. Cook, in batches, on a large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (you can keep them warm in a 200° oven for up to 30 minutes.) 

Serve with this Remoulade Sauce: Click here for recipe

My recommendations: Food Processor and Griddle 
(This post contains affiliate links)

If you're mad at your kid, you can either raise him to be a nose tackle or send him out to play on the freeway. It's about the same.   ~Bob Golic

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