Mini Crab Cakes

• 1/2 cup mayonnaise
• 1 tablespoon dill pickle relish
• 1 teaspoon prepared horseradish
• 1 teaspoon Dijon mustard
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 large egg
• 1/4 cup seasoned bread crumbs
• 1/4 cup mayonnaise
• 1 green onion, chopped
• 1 tablespoon minced fresh parsley
• 1 tablespoon Dijon mustard
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon hot pepper sauce
• 3 cups lump crabmeat, drained
• 1/4 cup canola oil
• 16 dill pickle slices
• Minced chives

1. Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes.
2. With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

mayonnaise, dill pickle, horseradish, mustard, hot pepper, worcestershire sauce, egg, bread crumbs, mayonnaise, green onion, parsley, mustard, seafood seasoning, hot pepper sauce, lump crabmeat, canola oil, dill, chives

Taken from www.tasteofhome.com/recipes/mini-crab-cakes/ (may not work)