Mini Crab Cakes

• 34 lb crabmeat
• 1 red pepper, seeded and chopped
• 1 celery rib, cut into 3 pieces
• 3 scallions, trimmed
• 2 egg whites
• 3 tablespoons light wasabi mayonnaise
• 23 cup plain breadcrumbs
• 1 celery rib, finely chopped
• 14 cup light wasabi mayonnaise
• 1 scallion, finely chopped
• 1 tablespoon sweet pickle relish
• 2 teaspoons water or 2 teaspoons skim milk

1. In a food processor, combine the crabmeat, pepper, celery and scallions.
2. Pulse to finely chop.
3. Add the egg whites, mayonnaise and 1/3 cup of the bread crumbs.
4. Pulse to combine.
5. Let stand 5 minutes.
6. Heat over to 425F Coat a large sheet pan with nonstick cooking spray.
7. Place remaining 1/3 cup bread crumbs in a shallow dish.
8. Using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1 3/4 inches across.
9. Coat with bread crumbs.
10. Transfer to prepared baking sheet.
11. Spray tops of crab cakes with cookin gspray.
12. Bake for 20 minutes, turning once.
13. Dipping sauce: In medium-size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk.
14. Stir until ingredients are well blended.
15. Refrigerate until serving.
16. Once crab cakes are done baking, transfer to a serving platter and servie with dipping sauce on the side.

crabmeat, red pepper, celery, scallions, egg whites, light wasabi mayonnaise, breadcrumbs, celery, light wasabi mayonnaise, scallion, sweet pickle, water

Taken from www.food.com/recipe/mini-crab-cakes-121896 (may not work)