Stuffing Crab Cakes-mim

By CheeseDiva

Ingredients

• Leftover Thanksgiving stuffing
• 1/2 lb. Fresh Dungeness Crab
• 2 eggs, beaten
• 2 Tbsp. mayo
• Dollop of Creme Fraiche or Mayo to garnish.

Details

Servings 12
Adapted from saveur.com

Preparation

Step 1

In a medium bowl, mix the crab, mayonnaise, beaten eggs. Stir in the stuffing.

Shape the mixture into twelve 2-inch disks. Place on a baking sheet and chill 30 minutes and up to 1 hour.

When ready to cook, set a paper-towel-lined plate next to the stove. In a large nonstick skillet add 2 tablespoons olive oil and 1 tablespoon butter. Cook over medium heat until the butter is melted, then add half of the crab cakes, leaving room between each. Fry, flipping once with a spatula, until golden brown on both sides, 8 to 10 minutes.

Remove to the prepared plate. Repeat with the remaining crab cakes, olive oil, and butter. Let cool slightly (to prevent the crème fraiche garnish from melting). Garnished with a dollop of crème fraiche and micgrogreens or herbs, if using.