Mini Maryland Crabcakes

The secret to this recipe is using the finest jumbo lump crabmeat you can find.

Serves about 6

• 1 pound jumbo lump crabmeat
  
• 2/3 cup dry plain breadcrumbs or panko-style breadcrumbs
  
• 2 teaspoons seafood seasoning
  
• 1/3 cup finely diced red pepper
  
• 1/4 cup finely sliced scallion
  
• 1/4 cup finely chopped parsley
  
• freshly ground black pepper
  
• 2 tablespoons mayonnaise
  
• 1 egg plus 1 egg white
  
• peanut oil for frying
  
• tartar sauce
  
• lemon wedges
  

In a large bowl, break crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper. Add to crab, then stir in mayonnaise, egg and egg white. Combine well and gently form into 10 to 14 small cakes. Flatten cakes, cover and chill 30 minutes or until ready to fry (they can be prepared up to this point the night before).

Heat a half inch of oil in a heavy skillet over medium heat and fry crab cakes 2 to 3 minutes on each side, turning gently, until golden brown. Serve with lemon wedges and tartar sauce.