Mini crab cakes with dill mayonnaise
1 pound(s), cooked jumbo lump crabmeat, picked over
dried plain breadcrumbs
¼ cup(s), plain
reduced calorie mayonnaise
¼ cup(s), grated
hot pepper sauce
¼ tsp, 4 drops
sweet pickle relish
2 Tbsp, chopped
- 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. Yields 1 crab cake per person.