Ingredients
1 pound lump crab meat
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 roasted red bell pepper
2 teaspoons hot sauce
1 1/2 teaspoons grated lemon zest
1 tablespoon expeller-pressed canola oil, more if needed
Description
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
Wholefoods
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