Mini Crab Cake Appetizers

• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon pickle relish
• 1 teaspoon prepared horseradish
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup egg substitute
• 1/4 cup seasoned bread crumbs
• 1/4 cup reduced-fat mayonnaise
• 1 green onion, chopped
• 1 tablespoon whole-grain mustard
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon hot pepper sauce
• minced chives

1. Combine first six ingredients; cover and chill until ready to serve.
2. In a large bowl, stir together egg, bread crumbs, mayonnaise, onion, parsley, mustard, Old Bay seasoning and pepper sauce. Fold in crab. Refrigerate for at least 30 minutes. With wet hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. Cook crab cakes in oil in a large skillet over medium heat, in batches 3-4 minutes on each side or until golden brown. Serve with sauce and garnish with chives.

mayonnaise, pickle relish, horseradish, wholegrain mustard, hot pepper, worcestershire sauce, egg substitute, bread crumbs, mayonnaise, green onion, wholegrain mustard, bay seasoning, hot pepper sauce, chives

Taken from food52.com/recipes/36061-mini-crab-cake-appetizers (may not work)