Description
These crispy mini Peeky Toe crab cakes are topped with fresh guacamole and served with a tangy tomato beurre blanc, making them a delightful seasonal dish perfect for summertime entertaining.
Ingredients
Units
- 8 ounces Peeky Toe crabmeat (or crabmeat of your choice)
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- Guacamole for topping
- Tomato beurre blanc for serving
Instructions
- In a skillet, melt butter over medium heat.
- Add onion, red bell pepper, and celery; sauté until soft.
- In a bowl, combine crabmeat, sautéed vegetables, parsley, Old Bay seasoning, salt, pepper, mayonnaise, and egg.
- Shape mixture into mini cakes and coat with panko breadcrumbs.
- Heat oil in a frying pan and fry crab cakes until golden brown.
- Top each crab cake with a dollop of guacamole.
- Serve with tomato beurre blanc.
Notes
For best results, use fresh Peeky Toe crabmeat, but other types of crabmeat can be substituted. These crab cakes are perfect for outdoor gatherings and can be prepared ahead of time and reheated. Serve with extra guacamole and tomato beurre blanc on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 150
- Sugar: 2
- Sodium: 350
- Fat: 8
- Carbohydrates: 12
- Fiber: 1
- Protein: 10
- Cholesterol: 50