Mini Crab Cakes

Yg ini gue karena penasaran aja pengen tau bikinnya karena udah sering makan dan sering beli yg frozen. Kalo ada hubby disini, pasti ngga bikin soale dia ngga doyan crabmeat hehe. Jangan ketipu ama embel2 'cakes' karena udah jelas2 ngga bisa diolesin buttercream.

Recipe from Family Circle (Nov. 29, 2006 issue)

1 pound fresh or packaged crabmeat
1/2 sweet red pepper, cored, seeded and finely diced
3 scallions, trimmed and chopped
2 eggs
1/3 c light mayonnaise
1/2 t salt
1/4 t black pepper
1/4 t dried tarragon, crumbled
1 c yellow cornmeal
6 T vegetable oil

Remoulade, recipe follows

1. Pick through crabmeat in a medium-size bowl to remove any pieces of shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. And 1/2 cup of the cornmeal in a small bowl. Let mixture rest for 10 minutes.
Using 2 tablespoons mixture for each, form twenty-four 1-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
3. Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook and additional 3 minutes. Repeat with remaining 3 tablespoons oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.

Remoulade: Stir together 1/2 cup light mayonnaise, 1 T fresh lemon juice, 2 t pickle relish, 2 t sugar and a dash of hot-pepper sauce.