Mini Crab Cakes with Dill Mayonnaise

By á-4667

Ingredients

• 1 lb. cooked jumbo lump crabmeat, picked over
• 1/4 c. plain dry bread crumbs
• 1/2 c. reduced-calorie mayonnaise
• 1/4 c. grated onion
• 4 tsp. Dijon mustard \
• 1 egg white
• 4 drops hot pepper sauce
• 1/2 c. cornflake crumbs
• 1/4 c.sweet pickle relish
• 2 tbsp. chopped dill
• 1 tbsp. canola oil

Details

Servings 14

Preparation

Step 1

Combine the crabmeat, bread crumbs, 1/4 cup of the mayonnaise, the onion, 3 teaspoons of the mustard, the egg white, and hot pepper sauce in a bowl. Form into 14 patties.

Place the cornflake crumbs on wax paper. Dredge the patties in crumbs, then transfer to a plate. Refrigerate, covered, about 30 minutes.

Meanwhile, combine the remaining 1/4 cup mayonnaise, the relish, dill, and the remaining 1 teaspoon mustard in a small bowl.

Heat the oil in a large nonstick skillet or griddle until a drop of water sizzles. Add the patties a few at a time; cook until crisp and golden, about 3 minutes. Turn over and cook 2-3 minutes longer. Serve with the mayonnaise mixture.