Miniature Crab cakes

Many of the recipes that are offered on these pages are

created and adapted so that the kitchen work is done

before your friends arrive. It is no fun spending time in

the kitchen when you want to be a part of the party. These

mini-crab cakes are perfect because they may be made

far-ahead and frozen, placed on a cookie sheet and baked,

and then served fresh and hot from the oven with a

minimum of labor. We offer a creamy horseradish sauce

with these tasty crab cakes.

1 teaspoon of coarse ground mustard

1 1/2 teaspoons of Old Bay Seasoning

1 tablespoon of fresh parsley, minced

1 teaspoon of fresh garlic, minced

1/4 cup green onions, thinly sliced

2 eggs

1 cup of mayonnaise

1 1/2 cups of day-old French bread, crust removed and cubed

1 pound of crabmeat, well-drained

2 tablespoons of butter

Smoked Paprika

Preheat oven to 400 degrees and in a mixing bowl,

beat the eggs with the next six ingredients. Add the

bread cubes to half of the mixture, reserving the

remainder. Toss until most of the egg mixture is

absorbed. Fold in the crabmeat and form small cakes

slightly larger than a silver dollar and about an inch

thick. Adding more of the egg mixture sparingly will

keep the cakes moist and workable. Place on a

well-greased baking sheet, dot with butter, and

sprinkle with smoked paprika. Bake until golden

brown, about twelve minutes.



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