Mini Crab Cakes
12 oz. Lump Crab Meat, drained and squeezed dry 1/3 cup minced Red Onion 1/3 cup minced Red Bell Pepper 1/4 cup chopped Parsley 2 Tbsp. Chopped Dill 1/2 tsp. Black Pepper 1/2 tsp. Paprika 1/4 tsp. Salt 3 tbsp. Mayonnaise 1 tsp. Dijon Mustard 1 tsp. Lemon Juice 1.5 Tbsp. Extra Virgin Olive Oil 1 Egg 1/4 cup Flour (we used a gluten-free flour blend) 3 Tbsp. Extra Virgin Olive Oil, for frying Your favorite aioli or mayo for dipping
Preheat your oven to 375 degrees Fahrenheit. In a bowl, combine the lump crab meat, red onion, red bell pepper, parsley, dill, pepper, paprika and salt. Mix in the mayonnaise, dijon mustard, lemon juice, extra virgin olive oil, and egg. Fold in the flour until well combined. Form the crab mixture into small balls. Heat the remaining 3 tablespoons of Extra Virgin Olive Oil in a pain over medium heat. Once hot, add the crab cakes to the pan. Sear the mini crab cakes for 1-2 minutes on each side. Place the pan into the oven for around 12 minutes, or until the crab cakes are firm. Serve the crab cakes with your favorite mayo, aioli or dipping sauce.