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Here they are uncooked.
1 16-oz can lump crab meat, drained well and picked over
1/2 small onion, grated
1 tablespoon finely minced celery, optional
1/3 cup mayonnaise
2 tablespoons finely chopped scallions/green onions
1 egg
1 tablespoon lemon juice
1/3 cup bread crumbs
1 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
salt to taste
panko crumbs for breading
Combine everything in a bowl. Season to taste with salt. Form into small cakes about 1 1/2 inch in diameter. (I used a cookie cutter as my mold.) Dip in panko crumbs to coat. Freeze on greased baking sheet for at least 3 hours or until firm. Transfer to plastic container or bag for longer storage. Thaw before baking. Bake in preheated 375-degree F oven, on lightly-greased baking sheet, for 15 minutes or until heated through and panko crumbs are golden.
1593 days ago
[...] Spanakopita and 7. Mini Crab Cakes are always elegant [...]
Jenn,
these were not done by me, so I don’t really know, but I would think thawing them over night in the fridge would work well.
I am not much of a cook and I want to make these to serve at a party my Brother is having. How long do I need to thaw them before baking?
1617 days ago
[...] The crab cakes were simpler, it was the shaping that took some time. Recipe here. [...]
1938 days ago
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