Baked Crab Cakes With Lemon Mustard Sauce
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
10 crab cakes
ingredients
-
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
directions
- 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.
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