Mini Crab Cakes with Dijon and Scallions

Instructions

1. Combine the first 9 ingredients in a medium mixing bowl
2. Gently fold in the egg until all ingredients are incorporated
3. Form the crab mixture into small, two-bite sized balls, and then flatten slightly to create patties
4. Set cakes aside on a large plate and cover with plastic wrap
5. Refrigerate for at least an hour, and up to 1 day.Coat a large skillet with a thin layer of olive oil and set it over medium-high heat
6. When the oil is hot, fry the cakes in 2 batches until crisp and golden brown on both sides.Remove to a paper towel to drain
7. Sprinkle the cakes with salt and a splash of lemon juice
8. Serve immediately as is, or with a dollop of herb mayonnaise on top.