2 TBS butter
1/2 cup minced onion
1 stick celery, minced
1/4 cup yellow or orange bell pepper, minced
1/4 cup green onion, minced
1 tsp minced garlic
1 tsp horseradish sauce
1 cup mayonnaise
1/4 cup mustard
1 3/4 cup panko bread crumbs
1 TBS worchestershire sauce
1 tsp Tony Chacheres
1 tsp lemon pepper
2 tsp parsley
2 eggs
3 cups crab meat
Saute your onion, celery, and bell pepper in butter.
Allow to cool slightly.
Add all ingredients into a bowl and mix well.
Grease a cupcake pan lightly with coconut oil.
Spoon crab cake mixture into the cupcake sections filling them halfway.
Bake at 375* for 20 to 25 minutes.