Description
Little baked crab cakes are a fantastic appetizer to serve for a girls night! They’re quick, easy, and can be made ahead of time.
Ingredients
- 2 Tablespoons Olive Oil
- ½ cups Diced Onion (I Used A Yellow Onion)
- ½ cups Small Diced Celery
- ½ cups Small Diced Red Bell Pepper (1 Small Pepper)
- 2 Tablespoons Minced Fresh Flat-leaf Parsley
- 1 Tablespoon Capers, Drained
- ½ teaspoons Worcestershire Sauce
- 1 teaspoon All Purpose Greek Seasoning (Old Bay Seasoning Works Too)
- 6 ounces, weight Canned Crab, Drained (I Got Mine From Trader Joe’s)
- ¼ cups Plain Dry Bread Crumbs
- ¼ cups Light Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 Egg, Lightly Beaten
Preparation
If not chilling the crab cake mixture before baking, preheat the oven to 375ºF now and grease a mini muffin tin with nonstick spray.
Place the olive oil, onion, celery, red bell peppers, parsley, capers, Worcestershire sauce, and Greek seasoning in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes. Remove from heat and set aside while you prepare the rest.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and egg. Add the cooled, cooked mixture and mix well.
Cover and chill in the refrigerator for 30 minutes. (Note: this isn’t 100% necessary, but it really makes the crab cakes taste that much better because it blends the flavors. If chilling the mixture, preheat oven to 375ºF and grease a mini muffin tin with nonstick spray before taking the mixture out of the refrigerator.)
Scoop the crab mixture into greased mini muffin tins. Bake for 18-20 minutes, until the cakes are starting to turn golden brown. Pop them out of the pan and serve immediately. Can be serve hot or at room temperature.
