These tasty little crab cakes are a simple appetizer or main dish. Since you do them in the oven they are less of a hassle then trying to fry individual cakes and have them hold together well. You also eliminate the extra calories as when fried in oil.
In a large mixing bowl mix 2 cups of finely chopped imitation crab meat, 2 tablespoons of lime juice, 1 finely chopped small jalapeño that has the seeds and veins removed, 1/2 finely chopped shallot, 1/2 cup real mayonnaise, 1 tablespoon Worcestershire Sauce, 1/4 teaspoon sriracha hot sauce, 2 whipped eggs and 1 1/3 cup bread crumbs.
Mix to combine and then use an electric hand beater or food processor to bind all ingredients. It should resemble the consistency of turkey stuffing.
Prepare a large muffin tin (16 muffin size) with non-stick cooking spray. Generously fill each tin with crab mixture.
Bake in a pre-heated 350 degree oven for 25 minutes. You want the crab cakes to be crunchy on the outside and tender in the center.
While the Crab Cakes are baking prepare the dipping sauce.
Combine in a small mixing bowl 1 coarsely chopped green tomato or Tomatillo from which the skin has been removed and 1 coarsely chopped Jalapeño with seeds and veins removed.
Stir in 1 cup real mayonnaise, 1/2 cup sour cream, 2 tablespoons lime juice, 1/2 teaspoon grated garlic, 1/2 teaspoon ground cumin and 1/4 teaspoon spicy sea salt.
Serve Crab Cakes warm with sauce drizzled over them.