Mini Crab Cakes

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Prep Time5

Cook Time15

Total Time20

Servings: mini crab cakes

Calories: 45kcal

Author: Catherine McCord

Ingredients

1 Lb Lump Crab Meat, picked over and drained well
1/3 Cup Red Bell Pepper, chopped fine
2 tablespoon 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

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