Crispy Crab Cake Bites with Lemon Tartar Sauce
 
Makes 12
Ingredients
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • 1⅓ cups panko (Japanese bread crumbs), divided
  • 2 large eggs, divided
  • 2 tablespoons sliced fresh chives
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Creole seasoning
  • ¼ cup olive oil Lemon Tartar Sauce (recipe follows), to serve
  • Garnish: fresh arugula, lemon zest, sliced fresh chives
Instructions
  1. In a medium bowl, gently stir together crabmeat, ⅓ cup bread crumbs, 1 egg, chives, lemon zest and juice, mustard, and Creole seasoning until just combined. Shape mixture into 12 patties (about 1½ tablespoons each).
  2. In a small bowl, whisk remaining 1 egg. In a shallow dish, place remaining 1 cup bread crumbs. Dip patties in egg, and dredge in bread crumbs. Refrigerate for 30 minutes.
  3. In a large nonstick skillet, heat oil over medium heat. Add patties, and cook until golden brown, about 3 minutes per side. Serve with Lemon Tartar Sauce. Garnish with arugula, lemon zest, and chives, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-crab-cake-bites-with-lemon-tartar-sauce/