Mini Crab Cakes With Pineapple-Cucumber Salsa

• 1 1/2 pounds fresh crabmeat, drained
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 1/4 cup panko (Japanese breadcrumbs)
• 3 tablespoons minced green onions
• 3 tablespoons diced red bell pepper
• 4 tablespoons butter
• Lime wedges

1. Prepare salsa.
2. Pick crabmeat, removing any bits of shell.
3. Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.
4. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.

fresh crabmeat, mayonnaise, egg, mustard, lemon zest, green onions, red bell pepper, butter, wedges

Taken from www.myrecipes.com/recipe/mini-crab-cakes (may not work)