Step 1

Place the crabmeat in a strainer over the sink or a mixing bowl. Using your fingers, go through the crabmeat to discard any shells that might still be hiding in the mixture. You may not find any, but I like to go through the crabmeat just in case.

Step 2

In a small sauté pan, heat the olive oil over medium heat. Add the shallots and peppers. Sauté until the shallots are translucent and the peppers are softened. Remove from the heat and transfer the mixture to a mixing bowl. Let cool for 5 minutes.

Step 3

Add the crabmeat and all the remaining ingredients to the bowl with the shallots and peppers. Toss gently to combine until uniformly moistened. Cover the bowl loosely with plastic wrap and refrigerate for 1 hour.

Step 4

Line a sheet pan with parchment paper. Remove the chilled mixture from the refrigerator. Form the mixture into balls using about 1 heaping tablespoon of the crab mixture for each crab cake bite. Place the balls on the prepared pan

Step 5

You can bake the crab cakes now, or cover them loosely with plastic wrap and refrigerate for up to 1 day. When ready to bake, preheat the oven to 375 degrees. Bake for 15 to 20 minutes or until the bits are golden brown and heated through. If you want an extra-crispy top, broil the bites for a few minutes at the end of baking to crisp them up… make sure to keep an eye on them!

Step 6

Serve the baked crab cake bites with my delicious remoulade sauce and a few lemon slices for garnish.