Miniature Crab Cakes With Garlic Mayonnaise

By á-174942

Ingredients

• MINI CRAB CRAB CAKES:
• 1 1/2 cups fresh white bread crumbs
• 8 ounces fresh crabmeat picked over
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Freshly-ground black pepper to taste
• 1 large egg
• 2 tablespoons water
• 2 tablespoons vegetable oil
• GARLIC MAYONNAISE:
• 1/4 cup mayonnaise
• 1 garlic head roasted, and smashed into a paste
• 1/4 teaspoon fresh lemon juice or to taste

Details

Servings 4

Preparation

Step 1

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.