Baked Mini Crab Cakes

By jkelly117

Ingredients

• 3 (6 1/2 ounce) cans Miller's Select White Crabmeat, drained
• 1 1/4 cups panko Japanese-style breadcrumbs, divided
• 1 egg, slightly beaten
• 5 tablespoons mayonnaise
• 3 tablespoons snipped Italian parsley
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Old Bay Seasoning
• 1 teaspoon freshly squeezed lemon juice
• no stick cooking spray
• Island Breeze Topping, (below)

Details

Servings 28

Preparation

Step 1

Baked Mini Crab Cakes

Baked Mini Crab Cakes This oven baking technique browns and crisps the crab cakes without last minute pan frying.

Combine crabmeat and 1/2 cup panko breadcrumbs; pour remaining 3/4 cup breadcrumbs into shallow dish. Combine next 6 ingredients; stir into crabmeat mixture until well combined. Shape into mini crab cakes using one-eighth cup meaure (2 tablespoons); place each in breadcrumbs, lightly coating both sides. Arrange on large plate; cover with plastic wrap. Refrigerate at least 2 hours and up to 12 hours.

To Bake: Cover 10x15-inch baking pan with foil; spray with no stick cooking spray until well coated. Place in preheated 450 F oven 5 minutes. Arrange half of crab cakes on heated pan; spray tops lightly with no stick cooking spray. Bake 6 minutes; turn cakes over and continue baking until heated through (2-3 minutes). Transfer to serving plate; top each with dollop of Island Breeze Topping. Repeat with remaining crab cakes.
Amount: 28 mini crab cakes

Island Breeze Topping: In small bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 4 teaspoons Lunds & Byerly’s Island Breeze Tropical Seasoning, 1 teaspoon minced garlic and 1/2 teaspoon freshly squeezed lemon juice. Refrigerate, covered, 1 hour.