Crab Cakes Appetizer - CAbi Kitchen

By á-178825

24 servings

Ingredients

• Bread Crumbs
• 3 slices white bread, crusts removed & cut into 1 in pieces
• 2 T chopped parsley
• 3/4 t cayenne pepper
• Crab Cakes
• 2 1/2 T unsalted butter
• 1/4 c diced red pepper
• 1/4 c finely chopped shallots
• 2 eggs, lightly beaten
• 2 T chopped parsley leaves
• 2 T Worcestershire saue
• 1 t + 1 t Old Bay seasoning, divided
• 1 T Dijon mustard
• 1 t + 1 t baking powder, divided
• 1 t cayenne pepper
• 1/4 t salt
• 2 lbs lump crabmeat, drained & picked over
• 3 slices white bread, crusts removed & cut into 1\4 in cubes
• 3 T EVOO
• Lemon wedges for serving

Preparation

Step 1

In food processor, pulse bread with parsley , cayenne, 1 T Old Bay & 1 t baking powder until fine crumbs form. Transfer crumbs to med bowl.

In sm skillet melt 1/2 T butter. Add red pepper & shallots & cook over med high heat until softened, 3 min. Let cool to room temperature; transfer to
lg bowl. Add eggs, parsley, Worcestershire. 1 t Old Bay, mustard, cayenne, 1 t baking powder & salt. Stir well to blend. Add crabmeat & bread crumbs to bowl & toss gently until evenly combined.

Form crab mixture into 24 sm patties using 1/4 c per patty. Squeeze to wring out any excess liquid. Roll crab cakes in breadcrumb coating & arrange on lg rimmed baking sheet. Cover with plastic wrap & refrigerate at least 1 hr until thoroughly chilled.

In lg skillet melt remaining 2 T butter in the oil. Working in batches, cook crab cakes over med high heat turning once until golden brown & crisp, 5 min per side. Serve crab cakes with lemon wedges.