Mini Crabcakes

7 ingredients
7 steps

Ingredients

  • 16 oz lump crabmeat, picked over and any shell removed
  • 1 cup finely crushed Ritz crackers
  • 2 eggs,beaten
  • 6 tbsp mayonnaise
  • 1 tsp dried tarragon
  • 4 tsp lemon juice,fresh
  • 1 tbsp Old Bay seasoning (less if youd like but I prefer the whole Tbsp)

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Combine all ingredients well but gently.
  3. 3
    You don't want to break up the crabmeat too much.
  4. 4
    In a mini muffin tin place crab cake mixture to 3/4 full.
  5. 5
    Bake for 10 minutes or until a light golden brown.
  6. 6
    Serve with cocktail and tartar sauce.
  7. 7
    Makes approximately 36 mini crab cakes.

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