Mini Crab Cakes

Recipe courtesy of Lemon Tree Dwelling


Ingredients

  • 2 (6 oz.) cans lump crab meat
  • 1⁄3 cup bread crumbs
  • 1⁄4 cup red onion, finely chopped
  • 1⁄4 cup red pepper, finely chopped
  • 1⁄4 cup cilantro, minced
  • 1 egg, beaten
  • 1 clove garlic, minced
  • 1⁄4 cup mayo
  • 1⁄4 teaspoon Old Bay seasoning
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄2 cup bread crumbs
  • 2 tablespoons olive oil

Directions

  • Combine all ingredients in a medium mixing bowl; mix well.
  • Shape mixture by tablespoonfuls into small cakes; coat with additional bread crumbs.
  • Sautee crab cakes in olive oil over medium heat until golden brown on both sides.
  • Serve with garlic aioli.
  • To make the garlic aioli: Combine 1 c. mayo, 2-4 garlic cloves (crushed), 2 Tbsp. minced cilantro, 1 tsp. lemon juice, 1/8 tsp. salt and 1/8 tsp. pepper in a food processor; blend until smooth.