2 pounds lump crab
4 green onion thinly sliced
1 cup finely chopped red bell pepper
1 1/2 cup panko bread crumbs
2 large eggs beaten
4 tbsp coconut milk
2 tsp Worcestershire sauce
4 tsp Dijon mustard
2 tbsp fresh lemon juice
2 tsp Old Bay seasoning
2 tbsp extra virgin olive oil
Himalayan salt
White pepper
Lemon wedges or your favorite dipping sauce
Heat the olive oil in a large skillet over medium heat. Add in the onion and bell pepper and sauté until the bell pepper begins to soften. Remove from heat and cool.
In a small bowl, add 1/2 cup bread crumbs, eggs, and milk. Whisk together well and add in Worcestershire sauce, mustard, lemon juice, and Old Bay seasoning. Combine well and fold in crab meat, vegetable mixture, salt and pepper to taste.
Using a small pastry scooper, make 32 miniature crab cakes and place on a baking sheet. Fridge for 30 minutes, remove from fridge coat each cake with the remaining bread crumbs. Using olive oil in a heated skillet add a few cakes (do not crowd the skillet), cook 2-3 mins on both sides, or until cakes have nicely crusted around edges. Serve with your favorite sauce or lemon wedges.
The aroma of these small goodies, will have you waiting on the edge of your chair.
Yields 32 Crab Cakes