Ingredients
Makes: crab cakes Update
CRAB CAKES:
1/3 cup mayonnaise (preferably flavored with olive oil)
2 tablespoons Dijon mustard
zest of 1 lemon
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley leaves
2 scallions, finely chopped
1 large egg
1 pound lump crabmeat
kosher salt and freshly ground black pepper to taste
1 cup bread crumbs
LEMON MUSTARD SAUCE:
1/2 cup mayonnaise
juice of 1 lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
Directions
Gather the following tools: cutting board, chef’s knife, dry measuring cups, measuring spoons, small and large mixing bowls, rubber spatula, spoons, sheet pan, offset spatula
Preheat the oven to 400F.
In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan. Bake for 10 minutes.
While the crab cakes are baking, prepare the sauce by combining all the ingredients in a small bowl.
Serve the crab cakes with Lemon Mustard Sauce.
