These crab cakes are the easiest thing in the world to make, but the trick is keeping them small. If you make them more that bite sized they are too big as a pre dinner nibble. Serve them with either cocktail sticks, or on spoons as in the picture. I would not suggest just letting people pick them up because they are fragile and that all gets just too messy.
Mini Crab Cakes with Chipotle Mayonnaise
Makes 20
Ingredients
For the Crab Cakes
8 oz chunked crab 3 tablespoons fat free mayonnaise 1/4 cup corn 1 cup panko breadcrumbs 1/2 teaspoon mustard powder
Combine crab, mayonnaise, 1/3 cup of the breadcrumbs, corn and mustard powder and mix to combine, being careful not to break up the crab. Form into small patties, about a teaspoon each and roll in the remaining breadcrumbs. Put the patties uncovered in the refrigerator for an hour to firm. Cook the patties under the broiler for five minutes a side, or until browned. Combine the Chipotle peppers and the remaining mayonnaise. Serve cakes with a little mayonnaise on top.
