Mini Crab Cakes with Spicy Red Pepper Sauce
"These succulent two-bite crab cakes are excellent as an appetizer with the pepper sauce passed on the side or, for cocktail parties, give each one a small dollop of the sauce just before serving. You can fry them up to 2 days ahead and refrigerate between layers of waxed paper; reheat in a 200°F oven on baking sheets...."
INGREDIENTS
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1 pound lump crabmeat 4 green onions, thinly sliced 2/3 cup whole wheat bread crumbs 1 1/2 teaspoons Old Bay seafood seasoning 1/4 teaspoon ground black pepper 1 tablespoon Dijon mustard 1 egg 6 tablespoons mayonnaise, divided 1/4 cup chopped jarred
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1 pound lump crabmeat
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4 green onions, thinly sliced
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2/3 cup whole wheat bread crumbs
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1 1/2 teaspoons Old Bay seafood seasoning
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1/4 teaspoon ground black pepper
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1 tablespoon Dijon mustard
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1 egg
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6 tablespoons mayonnaise, divided
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1/4 cup chopped jarred roasted red bell pepper
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2 teaspoons hot sauce
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1 1/2 teaspoons grated lemon zest
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1 tablespoon expeller-pressed canola oil, more if needed
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