Miniature Crab Cakes With Garlic Mayonnaise

Servings: 4 servings



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.