mini crab cakes

In my family, if you don’t like crab, well then…you might as well not be in the family.  We are a hardcore Baltimore fam whose Friday nights growing up revolved around crab feasts, friends, and sneaking sips of Budweiser from the can. Now do you know why I am so fantastic?  Yup, its that combination of aluminum, hops, and old bay (don’t even get me started with “seafood seasoning”  There’s Old Bay people…nothing else. )

So when we break bread for the third time to celebrate my son’s 8th birthday…you know the boy who thinks its acceptable to order the $39 double crab cake for a meal…you better believe that we are still having crab.  But this time we made our crab cakes into appetizers, bite size lumps of crab meat, held together by next to nothing, and gone in 5 minutes of less.

This appetizer is really easy to make, you can make it ahead, and nothing ups the ante of a party than some really good quality seafood.  Even if it is for an 8 year old.

what you need:

1 pound jumbo lump crab meat (or the best meat that you can afford) please avoid any crab meat stored in a tin can…yuck.

2 slices white bread, crusts removed, and cubed

1 egg

1 tablespoon mayonnaise

1 tablespoon mustard

1 tablespoon Old Bay seasoning

2 tablespoons chopped parsley

what to do:

beat egg, add mayo, mustard, bread,  and parsley.  Stir to combine

Gently fold in crab meat and Old Bay, trying your hardest not to break up pieces of crab

Roll crab into 1-2″ balls.

put on a cookie sheet (lined in a silpat) and put in fridge until ready to bake (up to 24 hours)

broil for 8-10 minutes, or until golden brown

I served this with a store bought remoulade

Serve and enjoy!