1 Tb. canola oil, plus more for crab cakes

1 small onion, minced

2 cloves garlic, minced

2 scallions, thinly sliced

1 jalapeno, seeded, minced

3 Tb. chopped cilantro

2 eggs

1/2 cup mayonnaise

1 1/2 cup breadcrumbs

1 pound crab meat, picked over for cartilage

salt, pepper

2 Tb. dijon mustard

1 1/2 panko breadcrumbs, for rolling the crab cakes around in

1. In a medium skillet heat the oil and saute the onion until softened about 3 minutes. Add garlic, scallions and jalapeno and cook another 2 minutes. Season with salt and pepper. Set aside.

2. Combine cilantro, eggs, mayonnaise, breadcrumbs, crab meat, salt, pepper and mustard in a medium bowl. Add onion mixture and mix well. Shape into small cakes and place on a baking sheet coated with a thin layer of panko. Toss the cakes in the bread crumbs. Chill for about 30 minutes.

3. Heat a large skillet over medium heat, add a thin layer of canola oil and saute the crab cakes until golden on both sides, about 3 minutes per side. Transfer to paper towels to drain.

Serves 15 as an appetizer.

Chipotle Mayonnaise

1 chipotle pepper

1/2 cup mayonnaise

1 Tb. lime juice

salt, pepper, to taste

1.Transfer all the ingredients to a processor and puree. Stir and taste for seasoning. Put a small dollop on top of each crab cake.