Ingredients
1/2 cup mayonnaise1 tablespoon dill pickle relish1 teaspoon prepared horseradish1 teaspoon Dijon mustard1/2 teaspoon hot pepper sauce1/2 teaspoon Worcestershire sauceCRAB CAKES:1 large egg1/4 cup seasoned bread crumbs1/4 cup mayonnaise1 green onion, chopped1 tablespoon minced fresh parsley1 tablespoon Dijon mustard1/2 teaspoon seafood seasoning1/4 teaspoon hot pepper sauce3 cups lump crabmeat, drained1/4 cup canola oil16 dill pickle slicesMinced chives
Preparation
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.
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.
