How to Prepare the Crabcakes:

1. In a medium skillet over low to medium passion, warmth 2 tablespoons of
the olive oil and saute the ail, jalapenos, and scallions until
subdued.

2. Remove from the heat and set digression. In a large mixing trough,
combine the scallion mixture with the cps, horseradish, Dijon
mustard, mayonnaise, lime succus, coriander, and salt and pepper to
discernment.

3. Refrigerate, covered, for 1 hour or capable 1 day.

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

5. Heat the odd 4 tablespoons of olive oil in a large skillet
over medium heat and fry the cakes for approximately 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 toy crabcakes