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SERVES:

Makes 25-30 (or 4 - 6 larger cakes)

INGREDIENTS:

8-ounces precooked, pasteurized crabmeat (picked through to remove pieces of shell)
1/4 cup finely diced red pepper
1/4 cup finely diced red onion
1/4 cup finely diced green onion
5 crust less, finely cubed slices of white bread (Monks brand is good)
2 tsp Dijon mustard
1/3-1/2 cup mayonnaise

For the topping:
1 small roasted red pepper or 1/2 large roasted red pepper, patted dry with paper towels
2-3 tsp well drained capers
Approx. 1/3-1/2 cup mayonnaise

PROCEDURE:

Use a mixing bowl to combine the crabmeat and 1/4 cup each finely diced red pepper, red onion and green onion.....add 5 finely cubed, crust less slices of white bread, 2 tsp Dijon mustard and 1/3-1/2 cup mayonnaise and mix it up.

Obviously this same mix can be used to make traditional larger size crab cakes but for these you'll want to use your thumb and fore finger to shape individual 1-inch thick cakes.

For the optional topping, use a blender to puree a couple of pieces of roasted red pepper that have been patted dry on paper towels add 2-3 tsp of capers (or leave them out if you want to) add a dollop of mayonnaise and puree until smooth.

Up to this point you could make all of these things a day ahead of time if you wanted to and then, when it comes time to cook the crab cakes, use a large nonstick pan with a little olive oil on medium to medium high heat.

Stay with them and carefully flip them over when the first side is a nice golden brown....do the same thing to the second side and, when they're hot all the way through, they're ready to go.

It's important to let a crust develop on the top and bottom and then let them cool down a bit to set up again before serving.

HINTS:

It's a good idea to use your fingers to pick through the crabmeat, as you're adding it to the mixing bowl before the other ingredients...to make sure there are no bits of shell in it....before mixing everything up. It's not a bad idea to blot the crab cakes on paper towels for a moment before serving.