Mini Crab & Lentil Cakes

Directions

1. Gently squeeze excess juice from the crab meat and toss into a large bowl. You should have at least 400 grams of crab meat once squeezed.
2. Add the lentils, red pepper, parsley, and tarragon to the crab and gently mix together.
3. In a separate bowl, whisk the mayonnaise, lemon juice, Worcestershire, and Old Bay Seasoning together. Gently mix the mayo mixture and the egg into the crab. Add the fresh bread crumbs. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
4. Make small, ¾ inch, flattened cakes and toss each in the panko crumbs to coat. In a large skillet, heat the butter with oil on medium heat. When the butter is frothy, add the cakes in batches to the pan. Cook until golden brown on the underside, about 3 - 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 3 - 5 minutes.
5. Serve immediately with lentil remoulade.