Thursday's Meal: Maryland-Style Mini Crab Cakes

Michael Wake from Whole Foods makes a perfect dish to serve up at your next party.

The recipe is as follows. Michael says you can also form them into sliders or full size burgers.


1 pound jumbo lump crab meat
2/3 cup dried bread crumbs or crumbled crackers
1/4 cup finely sliced green onions
1/4 cup finely chopped fresh parsley
2 teaspoons seafood seasoning (like Old Bay)
Ground black pepper, to taste
2 tablespoons mayonnaise
1 egg plus 1 egg white, lightly beaten
Peanut or expeller-pressed canola oil
Lemon wedges
Tartar Sauce


In a large bowl, break up crab meat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Set aside.

In another bowl, combine bread crumbs, green onions, parsley, seafood seasoning and pepper.

Add to crab, then stir in mayonnaise, egg and egg white.

Blend well and gently form into patties. Mixture will make 10 to 12 small patties.

Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to cook.
Heat 1/2 inch of oil in a large skillet over medium heat, add crab cakes and cook for 2 to 3 minutes on each side, turning gently, until golden brown.

Transfer to a paper towel-lined plate as done, then serve with lemon wedges and tartar sauce.

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