Mini Crab Cakes

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
1 lb lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
lemon wedges

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worchestershire sauce, egg and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they are golden on both sides, approximately 3 minutes per side, adding more oil as needed. Serve warm with lemon wedges.

Makes 12 crab cakes.

Notes: There is a Fire Roasted Aioli Sauce I think might complement the crab cakes very well, which I will link to once we've tried it, if my suspicion is correct.