Baked Crab Cakes With Lemon Mustard Sauce - cooking recipe

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

Preparation

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.