INGREDIENTS
1/2 pound crab meat

1 teaspoon Worcestershire sauce

1 1/2 tablespoon mayonnaise

2/3 cup bread crumbs

1 tablespoon chopped fresh parsley 

1 1/4 teaspoon seafood seasoning (ex: Old Bay)

Neutral oil (for pan frying)

Plaza Golden Whitefish Roe, for garnish

Fresh parsley, for garnish 

METHOD

1. Look over the crab meat and make sure to remove any shell fragments that may remain.

2. In a mixing bowl, combine the crab, Worcestershire sauce, mayonnaise, parsley, bread crumbs, and seasoning. Mix everything together until well combined.

3. Shape mixture into mini crab cakes. Refrigerate the cakes while you preheat oil in a skillet over medium heat.

4. When the oil is heated, place crab cakes in the pan. Be sure to leave enough space to flip the cakes. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2 minutes. Remove to a paper towel-lined plate to drain. Top with Plaza Golden Whitefish Roe and parsley.