Baked Crab Cakes With Lemon Mustard Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are great using finely crushed Ritz Crackers in place of the bread crumbs. When zesting the lemon, start with 1/2 and if you like it more lemony use the zest of the other half of the lemon. Same when making the sauce. Taste using the juice of 1/2 lemon and see how you like it. If you want more lemon, then add the rest of the juice. It is really about personal preference with this recipe. If you use canned crab, make sure you squeeze it to get all the juice out before mixing with the other ingredients. Lump crab is great for making these. Ingredients:
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 |
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 |
Directions:
1. Preheat the oven to 400.
2. 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.
3. Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake.
4. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan.
5. Bake for 10 minutes.
6. 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.
7. Serve the crab cakes with Lemon Mustard Sauce.
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