Mini Crabcakes

4 Tablespoons avocado oil or olive oil- divided
1/4 cup shallot, finely chopped
1/2 cup red (or yellow or orange) bell pepper, seeded and finely chopped
1 jalapeno chile pepper, seeded and finely chopped
1 clove garlic, finely chopped
3 eggs, lightly beaten
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, to taste
1 Tablespoon fresh parsley, chopped
4 ounces raw shrimp or plain white fish such as cod or whitefish - finely chopped
1 pound lump crabmeat, rinsed, sorted and shell fragments removed if they are seene
1 1/2 cups panko bread crumbs, gluten-free or your favorite bread crumbs- divided
Salt and pepper, as desired

Line 2 baking sheets with parchment paper.
In a medium skillet, warm 2 teaspoons of oil. Add shallots, bell pepper, jalapeno, and garlic and saute until soft, about 3-5 minutes. Allow to cool.
In a medium bowl, whisk together the the eggs, lemon zest and juice, seafood seasoning, Worcestershire sauce and hot sauce. Mix in the chopped fish or shrimp. Add the cooled vegetables and mix well. Mix in crabmeat and 1/4 cup of the panko breadcrumbs. Allow to set for about 10-15 minutes, or refrigerate until ready to form patties.
Shape into small crab cakes, about 2-inches diameter, a small ice cream scoop can help measure. Spread panko crumbs on a plate or shallow bowl and roll cakes in crumbs to coat. Transfer to one of the lined baking sheets. Crab cakes can be refrigerated at this point until ready to cook, up to 12 hours.
Preheat oven to 400 F.
Heat a large nonstick skillet over medium-high heat, add 2 tablespoons of the avocado oil. Saute 1/2 of the cakes for about 2 minutes per side, until lightly golden. Transfer cakes to the second prepared baking sheet. Wipe out skillet with paper towels to remove solids between batches. Add remaining avocado oil and continue to saute the remaining cakes, adding more oil as needed.
Bake for 10-15 minutes or until heated through inside and crisp on the outside. Transfer to a large platter.
Serve with lemon wedges and your favorite sauce. This photo is shown with our Fresh and Tangy Tartar Sauce and our Zippy Cocktail Sauce - see separate recipes.

Nutrition Information