Mouthwatering Mini Crab Cakes

This make-ahead appetizer is a holiday hit!

Mouthwatering Mini Crab Cakes

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 pound lump crab, picked over, finely chopped
• 2/3 cup light mayonnaise made with olive oil
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon Old Bay Seasoning
• 2 tablespoons Dijon mustard
• 5 cups whole wheat bread crumbs, divided
• 2/3 cup all-purpose flour
• 4 eggs, beaten

Directions:

1. Heat oil in a large skillet over medium heat.
2.  Add onion and cook, stirring often, for 5 minutes.
3.  Add garlic and cook, stirring, for 1 minute.
4.  Transfer to a large bowl.
5.  Add crab, mayonnaise, herbs, Old Bay, mustard and 1 cup bread crumbs, stirring well to combine.
6.  Form mixture into 32 crab cakes.
7.  Place flour, eggs and remaining bread crumbs in three separate shallow bowls.
8.  Dip crab cakes in flour, shaking off excess. Dip in eggs, allowing excess to drip off. Dip in bread crumbs to coat.
9.  Set crab cakes on a greased baking sheet and refrigerate for 1 hour.
10.  Preheat oven to 350 degrees F. 
11.  Spray crab cakes with olive oil.
12.  Bake for 20 to 25 minutes or until lightly browned.
13.  Let cool completely on a wire rack.
14.  To freeze, place crab cakes in a single layer on a baking sheet until firm.
15.  Transfer crab cakes to a large freezer bag or freezer container.
16.  To reheat, place frozen crab cakes on a greased baking sheet in a 375° over and bake for 15 to 20 minutes or until heated through. Serve warm.

Make up to one month ahead and freeze until ready to reheat.

Yield: 32 crab cakes

Source: Make-Ahead Meals Made Healthy by Michele Borboa