BABY CRAB CAKES WITH MUSTARD AIOLI
Source: Jimmy Schmidt; The Detroit News
Makes 48 bite-sized hors d'oeuvres

FOR THE CRAB CAKES:
1/4 cup mayonnaise of your choice
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 eggs, beaten
2 teaspoons Old Bay Seasoning
2 pounds jumbo lump crabmeat, cleaned of all shells
Few drops of Tabasco to your taste
1/2cup snipped fresh chives
1/4cup low carbohydrate bread crumbs (equals 4 slices)
FOR THE MUSTARD AIOLI:
2 pasteurized large egg yolks
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Sea salt
Black pepper to taste
3/4cup oil, preferably Canola
1/4cup grained Dijon mustard
Canola oil

In a medium bowl, whisk together the mayonnaise, lemon juice, mustard, eggs and Old Bay seasoning. Fold in the crab meat. Season with Tabasco to taste. Add half of the chives and the bread crumbs until combined.

Form into tiny quarter-sized cakes about 6/7-inch thick on parchment-lined cookie sheet. Refrigerate to firm, about 2 hours.

Meanwhile in a mixer, whisk together the yolks, lemon juice, Dijon mustard, salt and pepper. While continuously whisking, slowly add the oil in an even stream until combined and thickened. Add the grained mustard and reserve.

In a medium nonstick skillet over medium high heat, add a few drops of oil to the pan. Add the tiny crab cakes, cooking until browned, about 2 minutes. Turn over to finish cooking about 2 additional minutes. Transfer to paper toweling.

Place artistically on your serving platters. Dollop a little Mustard Aioli atop the cakes. Sprinkle with remaining chives and serve immediately.