Baked Mini-Crab Cakes

The biggest problem with this recipe is that I only made one batch.  They disappeared faster than my kitten when the vacuum starts up.  So I'm told.  I'm not really sure where the vacuum is.  All right, truth is faster than I disappear when the vacuum starts up.

I didn't make the ones in the picture.  I don't have time for such pretty food.  I put a garlic aioli in my friend's mini-wine glass and served the cakes around it.  For that dipping sauce I just whisked together some light mayonnaise, a minced garlic clove, some lemon juice, and a splash of hot sauce.

You don't really need to chill the recipe for 30 minutes, but I like to make things ahead.  I did up to this step and brought it to my Fourth of July luxury BBQ (at Bob & Diana's, Coleen) and baked it there.  

Baked Mini-Crab Cakes

olive oil for sautéing

1/2 onion, diced

1/2 mild banana chili pepper, diced

1 Tbsp. capers

a few dashes Worcestershire sauce

a few pinches Old Bay

1 can crab

1/4 cup bread crumbs

1/4 cup light mayonnaise

1 small spoonful Dijon mustard

some nice chives from the kitchen garden, chopped

1 egg

Sauté onion, pepper, capers, Worcestershire, and Old Bay until onions are soft.  

Remove from heat and let cool.

In a pretty bowl, toss the crab with the breadcrumbs, mayonnaise, mustard, chives, and egg.

Add the cooled onion mixture to the crab mixture.

Cover and chill.

Scoop into greased mini-muffin tins.

Bake for 15 minutes until they start looking golden brown.

Make it a meal:  Serve ahead of you friend's marinated grilled chicken and pasta salad with side salad of cucumbers and tomatoes.

Wine:  Chardonny all the way.