Mini Crab Cakes

8 ingredients
2 steps

Ingredients

  • 1 large egg, beaten
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped pimientos
  • 4 saltine crackers, crumbled
  • 1 teaspoon seafood seasoning
  • 1 tablespoon minced fresh parsley
  • 1/2 pound back fin or lump crabmeat
  • 2 tablespoons canola oil, divided

Directions

  1. 1
    Combine egg and next 5 ingredients, and mix well. Gently fold in crab; don't overmix. Form into 12 Mini Crab Cakes. (The patties will be fairly wet.)
  2. 2
    Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Fry crab cakes, in 2 batches, 2 minutes on each side or until golden brown. Repeat with remaining oil and crab cakes.

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