Mini Lemony Crab Cakes- on cucumber with dill mustard mayo
I love crab cakes. I've become allergic to shellfish, which is a bummer as it's like the gold of the sea. But when I ate them, we served this same recipe at my restaurant in Malibu called Bambu. They were a huge hit and are great served as an appetizer at a cocktail party or as a first course at a multi course meal.
- Servings: 8
Source: Lisa Stalvey
Ingredients
- organic mayonnaise
- large organic eggs
- organic lemon juice
- dungeness crab meat, or lump crab meat
- Japanese panko bread crumbs
- chopped parsley
- minced red onion
- Pink salt and black pepper, to taste
- slices 1/4-inch thick hothouse cucumbers
- Sunflower oil
- Garnish- microgreens and generous squeezes of lemon on top
- organic Dijon mustard
- freshly chopped dill weed
- fresh lemon juice