Miniature Crab Cakes with Tomato Ginger Jam

• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 3/4 teaspoon Old Bay Seasoning
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon Tabasco
• 1 lb jumbo lump crabmeat, picked over
• 4 cups cornflakes
• Accompaniment: tomato ginger jam
• Garnish: thinly sliced fresh cilantro

1. Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat.
2. Chill, covered, 2 hours.
3. Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish.
4. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes.
5. Make more crab cakes in same manner, transferring to buttered baking sheets.
6. Chill, covered, at least 1 hour.
7. Preheat oven to 400F.
8. Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
9. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

mayonnaise, egg, mustard, bay seasoning, lemon juice, salt, black pepper, tabasco, jumbo lump crabmeat, cornflakes, accompaniment, cilantro

Taken from www.epicurious.com/recipes/food/views/miniature-crab-cakes-with-tomato-ginger-jam-106351 (may not work)