Makes 24-30 hors d’oeuvres
Crab Cakes
- 2 eggs
- 2 ½ cups fresh bread crumbs
- 1/3 cup minced scallions, white and green parts
- 2 Tbsp of mayonnaise (I use Hellmann’s)
- 2 tsp of fresh lemon juice
- 1 tsp of Worcestershire sauce
- ½ tsp of Old Bay Seasoning
- ¾ tsp of dry mustard
- ¼ tsp cayenne pepper
- 16 ounces of fresh lump crabmeat, drained and picked through
- ½ cup vegetable oil
- Fresh tarragon sprigs to garnish (optional)
Tarragon Mayonnaise
- ¾ cup of mayonnaise (I use Hellmann’s)
- 2 Tbsp of chopped fresh tarragon leaves, or 2 teaspoons of dried tarragon
- 1 tsp lemon juice
- To make the tarragon mayonnaise, mix together all ingredients. Refrigerate at least 4 hours and up to 3 days.
- To make the crab cakes, in a large mixing bowl beat the eggs, then add 1 ½ cups of the fresh bread crumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, mustard, and cayenne. Blend well. Add the crabmeat and mix very carefully with your hands, so not to break up the crabmeat too much.
- Form into about 24 mini patties, I eyeball this but it’s about a rounded tablespoon full for each mini crab cake. Place remaining 1 cup of bread crumbs on a plate and lightly dip each side of the patties in the crumbs. (This can be done 1 day ahead and refrigerated.)
- Heat half the oil in a large skillet. Sauté as many crab cakes as will fit comfortably in the skillet over medium heat for about 2 minutes per side, until golden brown and crisp.
- Place in a single layer on a foil-lined baking sheet. Sauté remaining crab cakes adding more oil as needed. (Can be made 1 day ahead and refrigerated or frozen for 1 week.)
- If crab cakes are made ahead remove from refrigerator or freezer and let stand 30 minutes, then heat in a 350 degree oven for about 5 minutes until hot and crisp. Place on a platter and dab about ¼ teaspoon tarragon mayonnaise on top of each crab cake. Garnish with fresh tarragon sprigs.
I’ve been making this as a hors d’oeuvre for over 15 years and it is still a huge success.
