Mini Crab Cakes

Ingredients

• 7 slices firm white bread, cut up
• ¼ cup Mayonnaise
• 1 large Egg
• 1 tbsp bottled hot red pepper sauce
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• ½ tsp Salt
• ½ cup finely minced celery
• 1/3 cup  minced red sweet pepper
• 2 tbsp minced onion
• 1 pound fresh lump or jumbo crabmeat, picked over
• 2 tbsp chopped fresh flat leaf parsley
• 6 tsp olive oil, divided
• Fresh parsley and lemon slices for garnish
• Hot red pepper sauce, for serving
• Jalapeno sauce, for serving

Instructions

1. Pulse bread in food processor to fine crumbs.

2. Whisk mayo, egg, red pepper sauce, lemon juice and Worcestershire sauce and salt in a bowl.  Stir in ¾ cup of the bread crumbs, celery, bell pepper, and onion.  Gently stir in the crab.  Cover and refrigerate for 2 hours.

3. Transfer remaining bread crumbs to a large shallow dish; toss with parsley.  Place a 25 inch long piece of waxed paper on a flat surface.  Pack a level measuring tablespoon with crab mixture and drop onto breadcrumbs; gently turn to coat and shape into 1 ½ inch cake.  Place on waxed paper.  Repeat.

4. Heat an oven to 350°F.  Lightly coat a large cookie sheet with vegetable cooking spray.  Heat 1 ½ teaspoons oil in a large non stick skillet over medium high heat.  Cook 8-10 crab cakes in skillet for about 1 ½ to 2 minutes per side, until golden.  Transfer to prepared sheet.  Repeat with remaining oil and crab cakes.

5. Bake crab cakes 10 minutes, until heated through.  Garnish with parsley and lemon slices and serve with red pepper sauce and jalapeno sauce if desired.

Make Ahead Tip

Transfer browned cakes to an airtight container and freeze up to one week.  Thaw 30 minutes in the refrigerator.  Bake for 12-13 minutes, or until heated through.