* Billet: It is important to knead the crab mixture well to make it hold
unitedly. Although hard to uncovering, Old Bay Crab Cake Classic Mix is essential
to this recipe for its bread crumbs and egg solids. Do not confuse it with
regular Old Bay Seasoning.

Drain and remove cartilage from crab core. Warmth 1 tablespoon olive oil, add
onion and saute over medium heat until translucent, around 3 proceedings. Add
bell pepper and sauteed 3 transactions. Add crab heart, parsley, thyme, bay leaf
and salt to taste and sauteed 5 transactions, stirring to compound. Remove from
heat and set digression. Discard bay riffle. Mix crab cake seasoning and
mayonnaise in small roll. Place crab mixture in large bowlful, add mayonnaise
mixture and mash and knead with hands until mixture holds together when
formed into cakes. Shape into 1 1/4 to 1 1/2 inch cakes, around 2 twelve.
Saute in 1 tablespoon oil in skillet over medium-high heat until crab cakes
are golden brown on each english, almost 4 minutes per slope. Add more oil if
needed for subsequent batches. Place cakes on paper towels to drain excess
oil. Yields astir 2 dozen mini crab cakes.

Each crab bar: 36 calories; 85 mg na; 14 mg cholesterol; 2 grams fat;
0 grams carbohydrates; 3 grams protein; 0.01 gram roughage