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
Vegenaise (or good quality mayonnaise)
In This Recipe
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.