Mini Crab Cakes with Roasted Red Pepper Sauce

Description
Makes 2 dozen cakes and 1 cup sauce.

Ingredients

 * 2 eggs, lightly beaten
 * 1 tablespoon plus 1 teaspoon seafood seasoning, divided
 * 1 pound crabmeat, shredded
 * 3 cups cooked medium-grain rice
 * ¾ cup roasted garlic mayonnaise
 * ¼ cup roasted red peppers, pureed
 * 2 to 3 tablespoons vegetable oil, divided

Directions

 * 1) Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended.
 * 2) Stir in crabmeat and rice.
 * 3) Form 2 tablespoons mixture into 2½-inch patty; repeat with remaining mixture.
 * 4) Heat 1 tablespoon oil in large, heavy skillet over medium-high heat.
 * 5) Add crab cakes in batches; cook about 2½ to 3 minutes on each side or until browned.
 * 6) Add more oil to skillet as necessary.
 * 7) Drain well on paper towels.
 * 8) Serve hot or at room temperature with roasted red pepper mayonnaise.
 * 9) Roasted red pepper mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well.