SPICY MINI CRAB CAKES
 

• Prep Time: 10 min

• Chill Time: 2 hours

• Cook Time: 8 - 10 min

• Yield: 16 mini patties
   

 

Ingredients

• 3 tbsp unsalted butter, divided

• 1 green onion, finely chopped

• 2 ½ tbsp POLAR Chili Garlic Sauce

• 1 garlic clove, minced

• ½ tbsp parsley, minced

• 1 tsp dry mustard

• 1 tsp lemon juice

• 1 tsp paprika

• ½ tsp kosher salt

• ¼ tsp cayenne pepper

• ¼ tsp ground black pepper

• 3 cans (6 oz) POLAR Fancy Lump Crab Meat, drained

• ¾ cup unseasoned breadcrumbs, divided

• ¼ panko breadcrumbs

• ¼ cup parmesan cheese, grated

POLAR INGREDIENTS:

Directions

1. Heat 1 tbsp butter in large skillet on medium-high heat.
    

2. Cook green onion and garlic until tender – about 2 min. Add parsley, lemon juice, POLAR Chili Garlic Sauce, ½ cup of the unseasoned breadcrumbs and spices to the mixture and stir together.
    

3. Remove from heat and fold in crab meat until evenly distributed.
    

4. Combine parmesan, ¼ cup unseasoned bread crumbs and panko in shallow dish
    

5. Take dry mixture and mix with warm crab mixture. Form the crab cake patties to about ¼ inch thickness by hand. Wet your hands with water if the mixture starts to stick. You should make about 16 mini-sized patties.
    

6. Place patties on plate and cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This is so the cakes don’t fall apart and crumble while cooking.
    

7. Heat 1 tbsp butter in a large skillet on medium-high heat until butter is almost burning. Cook patties in batches until golden on each side – approximately 2 minutes per side. Use remaining 1 tbsp butter for final batch.