Mini Crab Cakes
makes 24 cakes
1/2 cup panko breadcrumbs
1/2 cup Italian style breadcrumbs
3 tablespoons fresh Italian flat leaf parsley, finely, chopped, divided
1 large egg yolk
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon red bell pepper, chopped into a fine dice
1 tablespoon chives, chopped
1 teaspoon hot sauce
1/2 teaspoon smoked paprika
1/2 teaspoon chopped fresh thyme
kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 lb. fresh Dungeness crab meat, drained and picked clean of shell
3 tablespoon butter
2 tablespoons vegetable oil
lemon wedges, for serving
Step 1: Combine the panko breadcrumbs and Italian breadcrumbs on a plate. Add one tablespoon of parsley and mix until all the ingredients are well combined. Season with salt and pepper.
Step 2: In a large bowl, combine the remaining 2 tablespoons of parsley with egg yolk, apple cider vinegar, mustard, red bell pepper, chives, hot sauce, paprika, and thyme. Stir all ingredients together until they are well incorporated. Season with salt and pepper and add mayonnaise and sour cream. Mix again. Set aside.
Step 3: Wrap crab meat in a paper towel or kitchen towel and remove any excess liquid. Carefully fold in the crab meat into the mayonnaise mixture, making sure not to break up the crab meat.
Step 4: Line a baking tray with parchment paper and begin forming the mini crab cakes. Using a tablespoon measure, scoop out a mound of the crab mixture and form the patty about 1 inch wide. Lightly dredge each patty on both sides in the reserved breadcrumb mixture. Chill the crab cakes for at least 1 hour before frying.
Step 5: Heat the butter and oil in a nonstick skillet over medium high heat. Fry crab cakes until golden brown on both sides, about a minute per side, and heated through. You can keep the cooked crab cakes warm in a low oven, about 200 degrees Fahrenheit.
Step 6: Serve hot with lemon wedges and roulade sauce.