How to Prepare the Crabcakes: 1. In a medium skillet over low to medium heat, heat 2 tablespoons of the olive oil and saute the garlic, jalapenos, and scallions until soft. 2. Remove from the heat and set aside. In a large mixing bowl, combine the scallion mixture with the crab, horseradish, Dijon mustard, mayonnaise, lime juice, cilantro, and salt and pepper to taste. 3. Refrigerate, covered, for 1 hour or up to 1 day. 4. Form the chilled crab mixture into 20 1-1/2 inch patties and dredge in cornmeal. 5. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat and fry the cakes for about 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 miniature crabcakes ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK