Mini Crab Cakes With Pickled Celery

• 3 tablespoons water
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 3/4 cup finely chopped celery
• 1 pound jumbo lump crabmeat, shell pieces removed
• 1/4 cup canola mayonnaise, divided
• 3 tablespoons minced fresh chives, divided
• 2 teaspoons Dijon mustard, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 large egg, lightly beaten
• 1 cup whole-wheat panko, divided
• 2 teaspoons olive oil
• Cooking spray
• 2 tablespoons 2% reduced-fat Greek yogurt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 16 lemon wedges

1. Preheat oven to 400u0b0.
2. Combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
3. Drain crabmeat on several layers of paper towels. Combine half of celery, 2 tablespoons mayonnaise, 1 tablespoon chives, 1 teaspoon mustard, black pepper, salt, and egg in a medium bowl, stirring with a whisk. Add crabmeat and 1/4 cup panko to mayonnaise mixture; toss gently. Chill 15 minutes.
4. Combine remaining 3/4 cup panko, 1 tablespoon chives, and oil in a bowl; toss. Sprinkle 1/2 teaspoon panko in bottom of each of 32 miniature muffin cups coated with cooking spray. Spoon 1 heaping tablespoon crab mixture over panko. Top each cup with 1/2 teaspoon panko mixture. Bake at 400u0b0 for 15 minutes.
5. Preheat broiler to high.
6. Lightly coat crab cakes with cooking spray. Broil 1 minute or until tops are crisp.
7. Combine remaining 2 tablespoons mayonnaise, yogurt, remaining 1 teaspoon mustard, remaining half of celery, remaining 1 tablespoon chives, and hot sauce in a bowl. Top each crab cake with about 1/2 teaspoon sauce. Serve with lemon wedges.

water, cider vinegar, sugar, celery, lump crabmeat, canola mayonnaise, fresh chives, mustard, black pepper, kosher salt, egg, olive oil, cooking spray, yogurt, hot pepper, lemon wedges

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