Recipe: Mini Crab Cakes

Serves 2.


1 small onion, finely minced
1 tsp. good olive oil
1/4 cup mayonnaise
2 Tbsp. mustard
3/4 tsp. dried tarragon
1 egg white
12 oz cooked crab
1-1/2 cups dried bread crumbs
2-3 Tbsp. canola oil


Sauté onion in olive oil until soft, 2-3 minutes. Mix together pepper, mayo, mustard, tarragon, egg white and crab. Let stand in refrigerator 1 hour. Heat canola oil in large skillet. Form crab mixture a teaspoon at a time into small flat cakes. Dip in bread crumbs and place in hot pan. Cook until golden on one side; flip and cook on other side. Drain on paper towels. Add more oil as needed to cook remaining crab. Serve hot with lemon wedges and, just maybe, tartar sauce.