Crab Cakes With Chesapeake Bay Mayo

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon seafood seasoning
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon spicy brown mustard
• 1/2 teaspoon seafood seasoning
• 1/8 teaspoon pepper
• 3 cans (6 ounces each) lump crabmeat, drained
• 1/4 cup canola oil

1. In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes.
2. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

sour cream, mayonnaise, sweet pickle, brown mustard, seafood seasoning, egg, parmesan cheese, bread crumbs, mayonnaise, onion, parsley, brown mustard, seafood seasoning, pepper, lump crabmeat, canola oil

Taken from www.tasteofhome.com/recipes/crab-cakes-with-chesapeake-bay-mayo/ (may not work)