MINI CRAB CAKES WITH CAJUN SAUCE

1/2 cup unsalted butter, divided

1 lb fresh lump crabmeat, drained and picked over (not jumbo lump)

1 large egg, lightly beaten

3 tbsp chopped fresh chives + more for garnish

1/2 tsp lemon zest

1 1/2 tbsp fresh lemon juice, divided

1 1/2 cups panko breadcrumbs, divided

2 tsp kosher salt, divided

3/4 tsp black pepper, divided

1/2 cup mayonnaise

2 tsp Mexican-style hot sauce

1/2 tsp Cajun seasoning

1/4 cup oil olive, divided

24 large lettuce leaves 

Lemon wedges for garnish

Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on high until melted, about 30 seconds. Gently stir together the melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup panko breadcrumbs, 1 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape mixture into 24 (1 1/2-inch) cakes. Sprinkle the remaining panko onto a large plate and transfer the cakes, in batches, to the plate. Dredge both sides in the panko, pressing to adhere. Place the cakes on a baking sheet that has been lined with parchment paper. Cover and chill 15 minutes up to 8 hours.

Stir together mayonnaise, hot sauce, Cajun seasoning, and the remaining 1/2 tablespoon of the lemon juice, 1/2 tsp of the salt and1/4 teaspoon of the pepper in a bowl. Set the mixture aside.

Heat 2 tablespoons each of the butter and the oil in a large nonstick skillet over medium heat. Add half of the cakes and cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate and tent with foil to keep warm. Wipe skillet clean and repeat the process with the remaining 2 tablespoons butter, 2 tablespoons oil, and the last half of the cakes.

To serve, place each cake on a lettuce leaf and top with about one teaspoon of the sauce. Garnish each with a sprinkle of the remaining chives and a lemon wedge. Serve immediately.

Older reicpe and photo from Southern Living.