These are bite-sized crab and scallop cakes. I took inspiration from Cooking in Victoria's use of the filling for my “Grilled Calamari with Curried Crab Stuffing.” The flavors I used for that recipe were inspired by a Curried Crab Scallop Cake I found on Epicurious. So the recipe has in essence come full circle. I use a homemade curry and lime mayonnaise both as binder and as dipping sauce which I made using Shirley Corriher's method. You can also use good quality pre-made mayo if you want – see notes at the end of the recipe. <br />

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