Miniature Crab Cakes with Mustard Mayonnaise

Ingredients for Miniature Crab Cakes with Mustard Mayonnaise

• 80g minced red pepper (about 1 small)

• 1 teaspoon vegetable oil

• 80ml mayonnaise

• 1 large egg yolk

• 1 1/2 tablespoons stone-ground mustard

• 1 to 2 teaspoons fresh lemon juice

• 3/4 teaspoons dried tarragon, crumbled

• 450g jumbo lump crab meat, picked over

• 230g panko* (Japanese flaked bread crumbs)

• 40g mayonnaise

• 2 1/2 teaspoons stone-ground mustard

• 1/4 teaspoons fresh lemon juice, or to taste

• 1/2 stick (60g ) unsalted butter, melted

• *available at Japanese markets, some specialty foods and seafood shops

In a small non-stick skillet sauté pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.

Preheat oven to 177°C.

In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)

Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.

In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)

Preheat oven to 232°C.

Drizzle a scant 1/4 teaspoons butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.

Serve crab cakes with mustard mayonnaise.

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