MINIATURE CRAB CAKES WITH MAYONNAISE
Recipe courtesy Gourmet Magazine
1 head garlic
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Rosemary or thyme
Preheat oven to 350 degrees. Break apart the head of garlic into separate cloves. Toss the unpeeled cloves with the olive oil, and season with salt and pepper. Throw in rosemary or thyme. Place the cloves in a pan and roast until soft, 20 to 25 minutes, covered.
To eat: squeeze the garlic from its skin and serve by itself or with French bread.
1/4 cup mayonnaise
1 head garlic-smashed into a paste
1/4 teaspoon fresh lemon juice, or to taste
In a small bowl whisk together mayonnaise, garlic and lemon juice.
Mayonnaise may be made 3 days ahead and chilled, covered.
MINI CRAB CRAB CAKES:
1 1/2 cups fresh white bread crumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into 4( 1/2 to 3-inch ) round patties, using about 1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates.
Yield: 4 servings