Mini Crab Cakes
Kathy Farrell-Kingsley


•                1/3 cup finely chopped red bell pepper
•                2 tablespoons finely chopped parsley
•                2 tablespoons finely chopped scallions
•                3 tablespoons mayonnaise
•                2 teaspoons lemon juice
•                2 teaspoons Dijon mustard
•                1 teaspoon Worcestershire sauce
•                1/2 teaspoon freshly ground black pepper
•                3/4 cup panko bread crumbs
•                1 pound lump crabmeat, shell pieces removed
•                2 tablespoons vegetable oil, plus more as needed
•                Lemon wedges and arugula leaves for serving



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. Remove from pan and set on paper towels for a minute to drain.
Scatter lettuce on plate and serve warm with lemon wedges. Makes 12.

 Sally's Notes:  I made them recently for a dinner party I attended, they were gone in less than 10 minutes!