Pan-Fried Crab Cakes

From Cooks Illustrated "Best Recipe" cookbook in their Crab Cake recipe.


3/4 cup mayonnaise
1-1/2 tablespoons minced cornichons (about 3 large) plus 1 teaspoon cornichon juice
1 tablespoon minced scallion
1 tablespoon minced red onion
1 tablespoon capers, minced

Mix all ingredients together in small bowl.  Cover and refrigerate until flavors blend, at least 30 minutes.  (Can be refrigerated for several days.)