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cakes mayonnaise mustard parsley scallions egg lump crabmeat kosher salt breadcrumbs Lemon Mustard Sauce mayonnaise lemon mustard fresh parsley
Viewed: 57 - Published at: a year agoIngredients
- Crab Cakes
- 1/3 cup mayonnaise (preferably flavored with olive oil)
- 2 tablespoons Dijon mustard
- zest of 1/2-1 lemon, use1/2 first, then taste test and add more if you like
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh parsley leaves, chopped
- 2 scallions, finely chopped
- 1 large egg
- 1 lb lump crabmeat
- kosher salt & freshly ground black pepper, to taste
- 1 cup breadcrumbs
- Lemon Mustard Sauce
- 1/2 cup mayonnaise
- juice of 1/2-1 lemon, start with 1/2, taste test, then add more if you like
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
Method
- Preheat the oven to 400.
- 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 Lemon Mustard Sauce by combining all the ingredients in a small bowl. You can also mix this up ahead and chill before serving.
- Serve the crab cakes with Lemon Mustard Sauce.
