Mini Crab Cakes with Basil Mayo

Ingredients

• 1/2
  
  pound crab meat
  
• 1
  
  tablespoon Vegenaise (or good quality mayonnaise)
  
• 2
  
  teaspoons Dijon mustard
  
• 1
  
  teaspoon dry mustard
  
• 1
  
  egg
  
• 1
  
  tablespoon Worcestershire sauce
  
• few
  
  drops spicy sauce
  
• 1-2
  
  tablespoons breadcrumbs
  

Directions

1. Mix all the ingredients together and form mini cakes, I use either an ice cream scooper or a 1/4 cup as a mold.
2. Put in the fridge for at least 30 minutes, it will help hold the crab cakes together when you cook them.
3. Heat some vegetable oil and cook the cakes for 2-3 minutes on each side, until golden and crispy.
4. Basil mayo: 1 bunch of fresh basil leaves, washed and dried and 1/2 cup of vegenaise (or good quality mayonnaise). Put everything in blender and process.
5. Et Voila, Bon Appétit!