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
Ingredients
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1/2 pound
crab meat
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1 tablespoon
Vegenaise (or good quality mayonnaise)
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2 teaspoons
Dijon mustard
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1 teaspoon
dry mustard
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1
egg
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1 tablespoon
Worcestershire sauce
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few drops
spicy sauce
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1-2 tablespoons
breadcrumbs
Directions
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Mix all the ingredients together and form mini cakes, I use either an ice cream scooper or a 1/4 cup as a mold.
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Put in the fridge for at least 30 minutes, it will help hold the crab cakes together when you cook them.
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Heat some vegetable oil and cook the cakes for 2-3 minutes on each side, until golden and crispy.
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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.
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Et Voila, Bon Appétit!
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