Bayside Mini Crab Cakes Recipes

Steps:

• Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
• Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
• Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
• Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Steps:

• Mix all in bowl except oil. Shape into small patties. Heat 1 1/2 tablespoons oil in a large frying pan. Add crab cakes in batches, frying until golden brown on bottom, about 2 minutes. Turn over and cook until other side is golden brown, about 2 minutes more. Add more oil between batches. Nice with tartar or rémoulade sauce.