How To Make Mini Charleston Crab Cakes - Best Recipe | Charleston Magazine
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Oven
- Refrigerator
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil, plus 1/4 cup, divided
- 1 small red onion, finely diced
- 1 small red bell pepper, finely diced
- 1/4 cup minced fresh flat-leaf parsley
- 1/4 tsp. Tabasco sauce
- 1/2 tsp. Worcestershire sauce
- 1 1/4 tsp. Old Bay seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 lb. lump crabmeat, drained and picked through to remove shells
- 1/2 cup plain dry breadcrumbs
- 1/2 cup mayonnaise
- 2 tsp. Dijon mustard
- 2 extra-large eggs, lightly beaten
- 4 Tbs. unsalted butter
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