Instructions: How to Prepare the Crabcakes:
1. In a medium skillet over low to medium heat, heat 2 tablespoons of the olive oil and saute the garlic, jalapenos, and scallions until soft.

2. Remove from the heat and set aside. In a large mixing bowl, combine the scallion mixture with the crab, horseradish, Dijon mustard, mayonnaise, lime juice, cilantro, and salt and pepper to taste.

3. Refrigerate, covered, for 1 hour or up to 1 day.

4. Form the chilled crab mixture into 20 1-1/2 inch patties and dredge in cornmeal.

5. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.

6. Serve immediately with small dollop of creme fraiche or sour cream and salmon roe on top.

Serves: 20 miniature crabcakes

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