Good Bite Says: Perfect for any party, this quick crab cake appetizer can be made in advance and refrigerated or frozen. Serve alongside Lemon Aioli or simply squeeze fresh lemon atop.


Crab Cakes

Makes 36

1 pound lump crab meat, picked over and drained well

1/3 cup red bell pepper, chopped fine

2 tbsp scallions, whites plus

2 inches of green finely chopped

1 1/2 tsp Old Bay Seasoning

1/4 cup mayonnaise

2 tsp lemon juice

2 tsp Dijon mustard

1/2 cup panko bread crumbs, white or wheat

canola oil for pan searing

 

Lemon Aioli


1 cup mayonnaise

2 tsp lemon juice

1/2 tsp Old Bay Seasoning

 

Combine all ingredients for crab cakes except for the oil in bowl. Using a spoon or mini ice cream scooper, use about 1 tbsp of the mixture to form crab cakes, packing the meat tightly so it holds together. Heat a thin coat of oil in a large saute over medium heat. Add the crab cakes and cook for 2 minutes on each side until golden.

 

Meanwhile, combine all ingredients for Lemon Aioli in a bowl and stir to combine. Serve aioli alongside crab cakes.

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