Mini Crabcakes

• FOR CRAB CAKES
• 1; red bell pepper (finely chopped)
• 1; green onion (finely chopped)
• 1; tsp canola oil
• 1/2 cup; mayonnaise
• 1; large egg
• 2 TBL; spicy mustard (or 1 TBL ea of regular mustard & fresh coarse ground)
• 2 tsp; fresh squeezed lemon juice
• 1 lb; lump crab meat (hand-shred & make sure all cartilage is removed)
• 1 cup; fresh-made bed crumbs)
• Kosher salt & black pepper.
• 1/2 stick; unsalted butter (melted)
• FOR MUSTARD SAUCE
• 1/2 cup; mayonnaise
• 1TBL; fresh ground coarse mustard
• 1 tsp; fresh squeezed lemon juice

1. TO MAKE CRAB CAKES
2. Heat oil in small skillet. Saute pepper & onion until slightly brown (approx 2-3 min). Set aside to cool.
3. Blend together: mayonnaise, egg, mustard, lemon juice, & crab meat. Fold in pepper & and onion. Add salt & pepper to taste.
4. Refrigerate 2 hrs.
5. Toast bread crumbs until slightly brown (5-10 min).
6. Prepare crabmeat into balls (to personal size). Roll through breadcrumbs until completely coated.
7. Flatten on side & place in shallow glass baking dish.
8. Cover & rechill 2 hrs.
9. Preheat oven to 425 degrees.
10. Drizzle 1/2 tsp over the top of each crabcake.
11. Make on middle rack until browned outside and cooked inside (approx 20 min).
12. Serve immediately (or reheated) with mustard sauce.
13. TO MAKE MUSTARD SAUCE
14. Blend together all ingredients. Chill at least 2 hrs.

red bell pepper, green onion, canola oil, mayonnaise, egg, tbl, fresh squeezed lemon juice, lump crab meat, freshmade, kosher salt, unsalted butter, mayonnaise, fresh ground coarse mustard, fresh squeezed lemon juice

Taken from www.epicurious.com/recipes/member/views/mini-crabcakes-50060293 (may not work)