Mini Crab Cakes

By kdet

Ingredients

• 2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
• 1 whole Onion, finely chopped
• 1 whole Red Bell Pepper, Finely Chopped
• 2 whole Stalks Celery, Finely Chopped
• 2 Tablespoons Minced Garlic
• 3 pounds Lump Crabmeat, Picked Over For Shell Fragments
• 2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
• 1/2 cups Mayonnaise
• 2 whole Large Eggs
• 1/4 cups Heavy Cream
• 1 Tablespoon Dry Mustard
• 1/4 teaspoons Cayenne Pepper, Or To Taste
• 2 Tablespoons Worcestershire Sauce

Preparation

Step 1

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for one day.
Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.