Rye crab cakes

Mushy crab cakes coated with rye bread crumbs and pan fried in olive oil, yum!

Makes 12 crab cakes
For the cakes:
1 cup, about 1/2 lb crab meat, picked free of shells
1 cup potatoes, cooked and mashed
or, 1 cup ready mashed potatoes
1/2 cup red onion, diced
1/4 cup dill, finely chopped
1/4 cup mint, finely chopped
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp garlic paste
Salt and pepper to taste

For the coating:
1 egg
2 cups dark rye bread crumbs, pumpernickel
salt and pepper to taste

2 Tbsp olive oil, to pan fry.
Cocktail bread slices, cherry tomatoes, some baby spinach and lettuce, to serve.
In a bowl, mix together all the cake ingredients. Shape into patties, about 2 inches in diameter.

Heat olive oil in a large, shallow skillet over medium heat.

Dip the crab cakes first in beaten egg, then coat it well with bread crumbs. When oil is hot, carefully place crab cakes, in the pan and fry until browned, about 4 to 5 minutes. Gently flip the cakes and repeat frying for the same amount of time.

Serve warm,  on mini rye cocktail bread slices. You may add spinach, lettuce and tomatoes to stack them into mini towers. Serve it with your favorite sauce. Enjoy!