Mini Crab Cakes with Basil Mayo

Mini Crab Cakes with Basil Mayo

Nov 3 2015

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Serves 4-6 (makes 8-10 mini cakes)

Ingredients

  • 1/2 lb of crab meat (I love when there are lumps in it)
  • 1 tbsp vegenaise (or good quality mayonnaise)
  • 2 tsp dijon mustard
  • 1 tsp of dry mustard
  • 1 egg
  • Few drops of spicy sauce, such as tabac or tapatio
  • 1 tbsp or Worcestershire sauce (I can never pronounce that word)
  • 1-2 tbsp of bread crumbs

Directions

Mix all the ingredients together and form mini cakes, I use either an ice cream scooper or a 1/4 cup as a mold.

Put in the fridge for at least 30 minutes, it will help hold the crab cakes together when you cook them.

Heat some vegetable oil and cook the cakes for 2-3 minutes on each side, until golden and crispy.

Basil mayo: 1 bunch of fresh basil leaves, washed and dried and 1/2 cup of vegenaise (or good quality mayonnaise). Put everything in blender and process.

Et Voila, Bon Appétit!

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