Mini Crab Cakes with Dijon and Scallions
- Combine the first 9 ingredients in a medium mixing bowl. Gently fold in the egg until all ingredients are incorporated. Form the crab mixture into small, two-bite sized balls, and then flatten slightly to create patties. Set cakes aside on a large plate and cover with plastic wrap. 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. 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. Sprinkle the cakes with salt and a splash of lemon juice. Serve immediately as is, or with a dollop of herb mayonnaise on top.