Snack Like A Southerner

Already out of leftovers?  Is that possible?  Well if it happened to you, try this tasty treat!


Mini Crab Cakes with a Garlic Chive Sauce





8oz pckg fresh lump crabmeat

3 whole grain white bread slices

⅓cup light mayo

3 green onions, thinly chopped

1tsp Old Bay seasoning

1tsp Worcestershire sauce

2 large eggs, lightly beaten

Vegetable cooking spray



Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)


Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).


Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.)


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