• In a large bowl, mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, red bell pepper, parsley, and green onion. Sprinkle in salt and pepper to taste. Once combined, stir in the panko breadcrumbs until fully incorporated.
• Heat the vegetable oil in a frying pan over medium-high heat.
• Roll the crab mixture into approximately 1-inch round semi-flattened balls.
• Sear the crab cakes in the hot oil, cooking each side until golden brown, which takes about 2 minutes per side.
• Serve the mini crab cakes on single spoons, accompanied by a tablespoon of aioli of your choice. Garnish with green onion or bell pepper, and enjoy!

ALTERNATIVE COOKING METHOD:

• Preheat the oven to 350°F (175°C). Arrange the crab cakes on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and bake for 10 minutes, or until the crab cakes are cooked through.