Mini Crab Cakes (makes 36) 1 LB Lump Crab Meat, picked over and drained well
1/3 Cup Red Bell Pepper, chopped fine
2 Tbsp Scallions, whites plus 2 inches of green finely chopped
1 1/2 Tsp Old Bay Seasoning
1/4 Cup Mayonnaise
2 Tsp Lemon Juice
2 Tsp Dijon Mustard
1/2 Cup Panko Crumbs, white or wheat
Canola Oil for pan searing
1. Combine all the ingredients except for the oil in a bowl.
2. Using a spoon or mini ice cream scooper, use about 1 tbsp of the mixture to form crab cakes, packing the meat tightly so it holds together.
3. Heat a thin coat of oil in a large saute over medium heat.
4. Add the crab cakes a cook for 2 minutes on each side until golden.
5. Serve with Lemon Aioli.
* Can be refrigerated or frozen. If refrigerated bake at 400 degrees for 5-7 minutes to heat. If frozen, take straight from the freezer, place on sheet tray and bake for 12 minutes in a 400 degree oven.
Lemon Aioli
1 Cup Mayonnaise
2 Tsp Lemon Juice
1/2 Tsp Old Bay Seasoning
1. Combine all the ingredients in a bowl and stir to combine.
2. Serve.
