Baked Mini Crab Cakes

Directions

1. 1
   If not chilling the crab cake mixture before baking, preheat the oven to 375 degrees F now and grease a mini muffin tin with nonstick spray.
2. 2
   Place the olive oil, onion, celery, red bell peppers, parsley, capers, Worcestershire sauce, and Greek seasoning in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes.
3. 3
   Remove from heat and set aside while you prepare the rest.
4. 4
   In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and egg.
5. 5
   Add the cooled, cooked mixture and mix well.
6. 6
   Cover and chill in the refrigerator for 30 minutes.
7. 7
   (Note: this isnt 100% necessary, but it really makes the crab cakes taste that much better because it blends the flavors.
8. 8
   If chilling the mixture, preheat oven to 375 degrees F and grease a mini muffin tin with nonstick spray before taking the mixture out of the refrigerator.)
9. 9
   Scoop the crab mixture into greased mini muffin tins.
10. 10
    Bake for 18-20 minutes, until the cakes are starting to turn golden brown.
11. 11
    Pop them out of the pan and serve immediately.
12. 12
    Can be serve hot or at room temperature.