Baked Crab Cakes

By á-46

Ingredients

• 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

Details

Servings 10

Preparation

Step 1

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