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!
