Mini Crab Cakes

In a large sauté pan, melt butter over medium heat. Add onion, pepper, Worcestershire sauce, Old Bay seasoning, and parsley. Cook until the vegetables are soft, about 15 minutes. Remove from heat and cool in a bowl to room temperature.

In a large bowl, break apart crabmeat and combine with panko, egg, and mayo. Gently fold in the pepper. Season with salt and pepper.

Preheat oven to 375ºF. Grease mini muffin tan very liberally with cooking spray.

Using a cookie scoop, fill each muffin tin to the top and press each crab cake down slightly with a spoon. Bake for 20 to 25 minutes until golden brown. Remove from oven and let cool for about 5 minutes. Use a spoon to pop each crab cake out of the muffin tin.