Mini Cajun Crab Cakes

By KBlacksmith

Ingredients

• 1 1/2 lbs. fresh lump crab meat, or equal amount of
• canned lump crab meat
• 1 large egg, lightly beaten
• 3 Tbsp mayonaise
• 3 Tbsp Panko bread crumbs
• 2 tsp Dijon mustard
• 2 tsp Cajon or Creole seasoning
• 1/4 tsp peppe
• 2 Tbsp olive oil
• Preheat Oven to 400 Degrees

Preparation

Step 1

In a large bowl, combine the crabmeat, egg, mayo, bread crumbs, mustard, seasoning, and pepper.
Gently mix ingred. together, being careful not to break up the crabmeat. Shape into 24 balls and press balls into mini cakes, each about 1" thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes to the hot oil and saute' 1-2 minutes per side, until golden brown.

Preheat oven 400 degrees

Transfer to a large baking sheet and bake 10 minutes, intil crab cakes are cooked through.