|Crab Appetizer Croquettes
Decadent mini crab cakes loaded with fresh Lump Blue Crab, or use leftover salmon for these tasty Salmon Croquettes.
1 egg, beaten
2 TBS milk
1 TBS mayonnaise
1 TBS Worcestershire sauce
1 TBS baking powder
1 tsp Old Bay Seasoning
3 TBS minced Italian parsley, fresh
1 pound crab meat, preferably fresh
approximately 1 cup finely crushed cracker crumbs – saltines, Ritz, your favorite
Beat egg with milk and mayonnaise, and then whisk in Worcestershire, parsley, baking powder and seasonings.
Pick through the crab with your fingers and remove any shell fragments that may remain – take care not to break up delicate crabmeat. Gently fold in crab and then fold in cracker crumbs, adjusting the amount of crumbs to taste. Do this with a gentle hand and do not overwork the blend.
Using a small 1.5 to 2 TBS scoop, shape small patties and set aside on a plastic wrap lined plate – refrigerate until ready to cook.
When ready to serve, preheat a heavy pan over medium high heat; add canola oil and pan fry patties until brown. Remove to a rack and serve with Tony’s homemade Remoulade or Cocktail sauce. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Chef’s Note: Fresh Lump Blue Crab makes the best crab cakes and is the easiest to work with – available fresh from Florida at Tony’s.