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Baked Crab Cakes with Lemon Mustard Sauce


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Baked Crab Cakes with Lemon Mustard Sauce

Baked Crab Cakes with Lemon Mustard Sauce
Frances Janisch
Provided by:
total prep

Ingredients

  • FOR 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
  • FOR LEMON MUSTARD SAUCE:
  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley

Directions

  • 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.

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