CRAB CAKE Minis

Chef Frank shares his delicious recipe for mini Maryland style crab cakes. These are the perfect size for sliders. INGREDIENTS 1 pound lump crab meat 1 c. mayo 1/4 c. plain bread crumbs 1 TBSP Old Bay 2 tsp yellow mustard 2 tsp Worcestershire 1 egg 2 TBSP freshly minced parsley 1TBSP lemon juice Crab Mix Combine 1 cups mayo, 1 TBSP FRESH lemon juice. 1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay. Crab meat prep 1. Drain crab, remove moisture by gently squeezing the crab meat. 2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley, 3. Add 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too wet. 4. Combine gently with YOUR HANDS, try to keep your lumps in tact. 5. Form crab cakes by gently rolling and tossing the crab meat with your hand. 6. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes.