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Author Notes: My kids love fingers food. Regular size crab cakes are too big fro them, this is more fun and just as delicious. I made this for brunch and served it with a nice green salad on the side and crudités. —Virginie Degryse
pound crab meat
tablespoon Vegenaise (or good quality mayonnaise)
teaspoons Dijon mustard
teaspoon dry mustard
tablespoon Worcestershire sauce
drops spicy sauce
- Mix all the ingredients together and form mini cakes, I use either an ice cream scooper or a 1/4 cup as a mold.
- Put in the fridge for at least 30 minutes, it will help hold the crab cakes together when you cook them.
- Heat some vegetable oil and cook the cakes for 2-3 minutes on each side, until golden and crispy.
- Basil mayo: 1 bunch of fresh basil leaves, washed and dried and 1/2 cup of vegenaise (or good quality mayonnaise). Put everything in blender and process.
- Et Voila, Bon Appétit!