Yield: Serves 6 (36 mini cakes)
Prep Time: 10 minutes
Ingredients:
1 Lb Fresh, lump crabmeat, excess liquid squeezed out
3 Bellafina baby bell peppers, finely diced
4 Tbsp Mayonnaise
2 Tbsp Dijon mustard
2 Eggs
1 Shallot, minced
2 Tbsp Cilantro, chopped
Sea salt and pepper to taste
12 slices (8 cups) white bread, trimmed, cubed
Olive oil for frying
Directions:
Mix all ingredients in large bowl until combined.
Form the mixture into small discs, about 1 tablespoon portion.
Pour olive oil in frying pan, just enough to cover bottom of pan. Heat over medium high heat. Cook in batches for about 2 minutes or until golden.
Drain and set on paper towel.
Serve warm with lemon-cilantro aioli.
Lemon Cilantro Aioli
Ingredients:
Zest and juice of ½ lemon
1 Cup finely chopped cilantro
Mayonnaise
Directions:
Combine all ingredients. Keep refrigerated until use.