Mini Crab Cakes...

There's something ultra-appealing about crab cakes. They can make fine starters, or when shaped larger, a light meal that pairs great with salad! But when they are served as finger foods for a party, be prepared for the seafood aficionados come a-beckoning you for more... which is why you should bust out your shiny silverware and give these shellfish delights the star treatment. When you're serving your best friends and family, you don't need to stinge with fillers such as imitation crab or mashed potato to stretch your cakes... offer them the best of the best and they will know how special they are... Have a wonderful New Year's Eve with your loved ones and a very blessed 2015!

Mini Crab Cakes
Makes 20 patties

1 package (376 g) snow crab meat, frozen and thawed overnight in fridge
1/2 cup mayonnaise
1 tsp. grated lime zest
1 Tbsp. lime juice
1 Tbsp. Dijon mustard
1 clove garlic, minced
2 Tbsp. chopped cilantro leaves
1 green onion, chopped
1 egg, lightly beaten
1-1/2 cups panko bread crumbs
1/2 cup plain flour
Japanese Kewpie mayonnaise
Japanese shichimi powder (seven flavour chili pepper)
jalapeno pepper, chopped
cooking oil for frying

Place crab meat in paper towels and squeeze out excess moisture. Combine crab meat, mayo, lime zest and juice, mustard, garlic, cilantro, green onion, egg and panko in a large bowl. Let chill in fridge for one hour for flavours to meld and the mixture to firm up for easier shaping.

Look at those meaty crab legs- that's why I love using frozen over can.

Shape crab mixture into balls, flatten slightly; toss in flour. Shallow-fry patties in batches in hot oil until lightly browned and crispy. Lay on a wire rack to cool and drain oil while keeping both sides crispy. 

Squeeze a dollop of Japanese mayonnaise on top each cake; sprinkle with shimichi and chopped jalapeno. Leave some without spice for the kids.

NOM NOM! 

Hearty, crabby and crispy with a bit of tang and a spicy bite!