Miniature Crab Cakes With Garlic Mayonnaise

Recipe Ingredients

		Mini Crab Crab Cakes
1 1/2 cups	219g / 7.7oz	Fresh white bread crumbs
8 oz	227g	Fresh crabmeat - picked over
1/3 cup	20g / 0.7oz	Chopped green onions
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg (large)
2 tablespoons	30ml	Water
2 tablespoons	30ml	Vegetable oil
		Garlic Mayonnaise
1/4 cup	59ml	Mayonnaise
1		Garlic head - roasted, and
		Smashed into a paste
1/4 teaspoon	1.3ml	Fresh lemon juice - or to taste

Recipe Instructions

For the Garlic Mayonnaise: In a small bowl whisk together mayonnaise, garlic and lemon juice. Mayonnaise may be made 3 days ahead and chilled, covered.

For Mini Crab Cakes: Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into 4 (1/2-inch thick by 3-inch round) patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates. Serve with the the Garlic Mayonnaise.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9434) - from the TV FOOD - NETWORK

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