Mini Crab Cakes with Pineapple-Cucumber Salsa

Ingredients

• 4 tablespoons butter 
• 1.5 pounds crab meat fresh drained
• 1 tablespoon dijon mustard 
• 1 large eggs 
• 3 tablespoons green onions minced
• 1 teaspoon lemon zest 
• 8 servings lime wedges 
• 0.3 cup mayonnaise 
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 3 tablespoons bell pepper diced red
• 8 servings pineapple-cucumber salsa 

Equipment

• bowl
• frying pan
• whisk

Directions

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.
5. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes.
6. Serve with Pineapple-Cucumber Salsa and lime wedges.