Mini Crabcakes

• 16 oz lump crabmeat, picked over and any shell removed
• 1 cup finely crushed Ritz crackers
• 2 eggs,beaten
• 6 tbsp mayonnaise
• 1 tsp dried tarragon
• 4 tsp lemon juice,fresh
• 1 tbsp Old Bay seasoning (less if youd like but I prefer the whole Tbsp)

1. Preheat oven to 350.
2. Combine all ingredients well but gently.
3. You don't want to break up the crabmeat too much.
4. In a mini muffin tin place crab cake mixture to 3/4 full.
5. Bake for 10 minutes or until a light golden brown.
6. Serve with cocktail and tartar sauce.
7. Makes approximately 36 mini crab cakes.

lump crabmeat, crackers, eggs, mayonnaise, tarragon, lemon juice, bay seasoning

Taken from cookpad.com/us/recipes/361309-mini-crabcakes (may not work)