mini crab cakes

Ingredients:

2 fresh crab cakes, from the fresh seafood section

½ cup Panko

1 tablespoon unsalted butter

1 tablespoon vegetable oil

Chopped fresh chives for garnish

Directions:

Place the Panko in a flat bowl.

Divide each crab cake into eight portions. Gently roll each into a ball. Press lightly into the panko, flattening slightly into small disks. Set onto a plate lined with wax paper.

Heat the oil and butter in a nonstick pan over medium heat. Sauté the crab cakes until golden, about one minute on each side. Place on a plate lined with paper towel.

Top with a pinch of chopped fresh chives and serve immediately.

Makes approximately 16

Note: the crab cakes can be formed earlier in the day. Cover with plastic wrap and refrigerate. Then sauté as directed above.

The crab cakes can also be sautéed an hour ahead of time. Cool completely, cover with plastic wrap and refrigerate. Then bake in a 350-degree oven for 5 minutes or until warmed through. Top with chives and serve.