Mini Crab Cakes

By deezers

Ingredients

• 1/3 * 1/3 cup finely chopped red bell pepper
• 2 * 2 tablespoons finely chopped parsley
• 2 * 2 tablespoons finely chopped scallions
• 3 * 3 tablespoons mayonnaise
• 2 * 2 teaspoons lemon juice
• 2 * 2 teaspoons Dijon mustard
• 1 * 1 teaspoon Worcestershire sauce
• 1/2 * 1/2 teaspoon freshly ground black pepper
• 3/4 * 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
• 1 * 1 pound lump crabmeat, shell pieces removed
• 2 * 2 tablespoons vegetable oil, plus more as needed
• * Lemon wedges

Preparation

Step 1

1.

Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.
2.

Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
3.

Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.