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.)