Mini Maple Crab Cakes

Submitted By: Cathy Parsons

Yield: Serves 8


Maple Cream Sauce Ingredients:

Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties.

When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium high heat until golden, flip once and cook until golden on that side. Place crab cakes on a sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165°F.

Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.

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