Mini Crab Cakes
Ingredients
- 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 (or vegan mayonnaise)
- 2 Tsp lemon juice
- 2 Tsp dijon mustard
- 1/2 Cup panko crumbs, white or wheat
- canola oil for pan searing
- -
- Lemon Aioli
- 1 cup mayonnaise (or vegan mayonnaise)
- 2 teaspoons lemon juice
- 1/2 teaspoon Old Bay Seasoning
Instructions
Crab Cakes
- Combine all the ingredients except for the oil in a bowl.
- 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.
- Heat a thin coat of oil in a large saute over medium heat.
- Add the crab cakes a cook for 2 minutes on each side until golden.
- Serve with Lemon Aioli.
- *After step 2, place cakes on a baking sheet and freeze for 30 minutes then place in a ziploc bag, label and freeze up to 4 months. When ready, allow to defrost in fridge for 24 hours and follow steps 3-5.
Lemon Aioli
- Combine all the ingredients in a bowl and stir to combine.
Nutrition
Calories: 45kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Cholesterol: 5mg | Sodium: 310mg | Sugar: 1g
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