Mini Crab Cakes are the perfect two-bite appetizer for your next gathering, even if all of your guests aren’t on a diabetes diet. Loaded with crab meat, plenty of vegetables and spices, you might have to make another batch if you want leftovers!
What You’ll Need:
2/3 cup Italian-flavored bread crumbs
1/2 cup egg substitute
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 rib celery, finely chopped
3 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon crushed dried tarragon
3 (6.5-ounce) cans lump crabmeat, drained
2 tablespoons vegetable oil
What To Do:
1. In a medium bowl, combine all ingredients except the crabmeat and oil; mix well. Fold in the crabmeat, being careful not to break up the crabmeat chunks.
2. Form mixture into 36 equal-sized patties. In a large skillet over medium heat, heat oil until hot.
3. Add the patties and cook in batches 2 to 3 minutes per side, or until golden brown. Serve warm.
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