REC: Mini Crab Cakes

[texasgirl]

8 slices of bread cut up
1/3 cup mayo
1 large , slightly beaten egg
1 celery finely chopped
1 medum, finely chopped shallot
2 Tbls chopped parsley
2 tsp. lemon juice
2 tsp. crab boil seasoning
1 tsp. spicy mustard
1/2 tsp. salt
1/4 tsp. red pepper sauce {more if you like spicy}
1 lb. cooked lump or jumbo crabmeat
2 Tbls. butter
2 Tbls. olive oil
Vegetable cooking spray

Prehea oven to 350.

Pulse bread in a food processor to form small crumbs.
Mix together, mayo, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce
Fold in crab meat and 1 cup of crumbs. Make into about 35 cakes.
Coat 2 large baking pans with cooking spray. Melt butter, Stir in oil. Coat cakes with remaining crumbs. In large skillet, heat 1 Tbsp. of butter mixture over medium heat. Cook cakes, turning once until golden. Transfer to baking sheet.
Bake about 10 minutes, or until cooked through

Can be made up to a week ahead of time. Make cakes and use freezer sealed wrap to store. Store remaining bread crumbs in freezer also.
Thaw crab cakes in refrigerator. Thaw crumbs at room temperature.

[AllenOK]

We do mini crab cakes at my job as an appetizer for parties. We drizzle a little wasabi over them for an added punch.