I have loved crab cakes as far as I can remember and was able to get some beautiful fresh crab meat imported from France this weekend so this delicious recipe was on my mind. I used to small falafel maker to shape my cakes into mini rounds that would go perfect on top of the crisp green salad I made. What a great mix might I add. Of course you can use your hands or any other tools you may have to shape yours small or large.
1 pound crab meat
1/3 cup breadcrumbs
3 scallions (green and white parts)
1/2 red bell pepper
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
4 garlic cloves
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried thyme
sunflower oil for frying
1. In a small food processor pulse crab meat until ground. Do the same for the scallions and pepper. In a large bowl, mix together all ingredients, except for the sunflower oil. Shape into patties.
2. Heat oil in a saute pan over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.