Dean & Deluca Crab Cakes
- Canola or safflower oil to oil baking sheet
- 3/4 cup thick mayonnaise
- 1/4 cup sour cream
- 2 tbsp whole-grain mustard
- 1 large egg, lightly beaten
- 2 lbs lump crab meat, picked over to remove cartilage
- lemon wedges as a garnish
Pre-heat oven to 400 degrees & lightly oil baking sheet. Prepare the crab cakes by whisking together the mayonnaise, sour cream, mustard & egg in a mixing bowl until well combined. Gently fold in the crab with a rubber spatula until just combined. Shape the mixture into 8 1 inch thick cakes & transfer to the baking sheet.
Bake the crab cakes for 15 minutes or so or until lightly golden. Run a spatula under them once or twice to make sure they're not sticking. When the cakes are ready, place them under a pre-heated broiler for 2 or 3 minutes or until they're lightly browned on top. Remove from broiler and let stand on baking sheet for 5 minutes. Serve with lemon wedges.