Little Crab Cakes

Directions

Combine the crab meat in a bowl with the salt, pepper, red pepper and parsley. Mix well.

Have two shallow dishes ready; one with the beaten eggs, the other with the bread crumbs.

Grab a small handful of the crab meat mixture, about 1/3 cup, and coat it in the egg. Do not worry that it does not hold together at this point. Next coat it in the bread crumbs and make a tight round. Press the mixture into a muffin tin and flatten the top. Use the rest of the crabmeat mixture, filling the muffin tin cavities. Place the filled pan on a baking sheet and cover with plastic wrap.

Refrigerate for 30 minutes to an hour to “set” the crumbs.

Heat canola oil in a frying pan so you have 1/2-inch depth of oil. Unmold the cakes and gently place them in the oil to fry, a few at a time. When the edges begin to brown, turn them over and brown the other side. Keep warm while cooking the remainder. Set aside.

Melt a stick of butter in a small saucepan. Add the lemon juice and a pinch of salt.

Place 2 cakes on each of 4 plates; spoon some of the sauce over the top and serve hot.

NOTE

This recipe is featured on show 1803, Crab Cakes – Tortine di Granchio.