Mini Crab Cakes with Creamy Lemon Thyme Dip
Ingredients
- 1 pound lump crabmeat
- 3/4 cup panko breadcrumbs
- 1 tablespoon mayo
- 1 tablespoon baking powder
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Old Bay Seasoning
- 2 eggs beaten
Instructions
- Place beaten eggs, mayo, baking powder, parsley, and Old Bay in a large bowl. Mix well
- Add bread crumbs and crabmeat and mix until just combined.
- Using a small spoon scoop out some of the mixture and make small patties with your hands, then place on a greased baking sheet.
- Cover and set in refrigerator for about 30 mins to 1 hour to set up.
- Broil crabcakes for 7 -10 minutes, or until the turn golden brown. Do not flip.
- Serve on a plate with lemon wedges and Lemon Thyme Dipping Sauce.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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