Mini Crab Cakes with Lemon Pesto Mayo


Ingredients

Mini Crab Cake

  • 1 lb lump crab meat
  • 6 tbsp mayonnaise
  • 1/4 cup minced jalapeno
  • 1/4 cup minced red bell pepper
  • 1 tsp stone ground mustard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp Old Bay seasoning
  • 1 jumbo egg
  • 2 tbsp chopped parsley
  • 3 tbsp melted butter

Lemon Pesto Mayo

  • 4 tbsp mayonnaise
  • 2 tbsp fresh basil pesto
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

In a small mixing bowl combine mayonnaise, pesto, lemon juice, and lemon zest. Whisk until combined and refrigerate until ready for use.

Arrange a rack towards the top of the oven and Preheat oven to low broil. Drain crab meat. Combine crab cake ingredients and then fold in crab. Form into 1 inch round cakes and arrange on a lightly greased baking sheet. These can be refrigerated until ready for use.  Brush each crab cake with melted butter and broil for 7-10 minutes until golden brown. Keep a close eye on them to be careful not to burn. Remove from pan and arrange on serving tray top with lemon basil mayo and freshly chopped parsley. Enjoy!

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