Mini Crab Cakes

Notes

These mini crab cakes are full of crab meat and flavor! Minimal fillers make the crab the real star of the show here. Easy to make and a definite crowd pleaser.
These can be an appetizer or make them larger for a main dish. Works great on top of a salad too!
Fresh lump crab meat is always going to taste a little better but honestly I use canned lump crab meat a lot as that is what I have on hand. Both work.
Don’t skip chilling the crab mixture. It makes the crab cakes easier to form and hold their shape while cooking.
Optional step – I like to roll them in additional bread crumbs right before cooking for additional crunch.
While frying the crab cakes is more traditional you can definitely bake them if you prefer. To bake them, preheat your oven to 400 degrees and bake for about 8 minutes, then flip and bake for an additional 8-10 minutes or until golden brown on both sides.
I like to serve with either my Garlic Lemon Aioli or a roasted red pepper aioli but use whatever dipping sauce you like.

	12 ounces lump crab meat - 2 cans or fresh
	1/4 cup mayonnaise
	1 tablespoon Dijon mustard
	1-2 teaspoons Worcestershire sauce
	1 egg, slightly beaten
	1/4 cup grated parmesan cheese
	Juice from 1/2 lemon
	1 tablespoon Cajun seasoning
	3 green onions, finely chopped
	1/2 bell pepper, any color, finely diced
	1/4 bread crumbs
	2 tablespoons vegetable oil

1.	Slice the Hawaiian rolls crosswise through the middle. This will give you two large pieces.
2.	In a small bowl, whisk together the mayonnaise, Dijon, Worcestershire sauce, parmesan cheese, lemon juice and Cajun seasoning.
3.	Add mixture to the crab and gently fold together.
4.	Fold in the bell peppers and green onions and bread crumbs. Try not to over work the mixture.
5.	Using a cookie scooper for the mixture into mini sized crab cakes.
6.	Place formed crab cakes onto a parchment paper lined baking sheet and place into the refrigerator for about 10-20 minutes. This will help the crab cakes set and hold together better while cooking.
7.	Heat the oil in a large cast iron skillet over medium-high heat.
8.	Remove crab cakes from the refrigerator and to the skillet. Cook over medium heat until golden brown, around 3-4 minutes. Gently flip the crab cakes over with a spatula. Cook and additional 3 minutes or until golden brown.
9.	Remove the crab cakes from the skillet and let drain on a paper towel lined plate to remove any excess grease,.
10.	Transfer to serving platter and serve with you favorite aioli or tarter sauce. Garnish with lemon wedges and additional green onions.