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Baked Crab Cakes with Lemon Mustard Sauce Recipe

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This recipe for Baked Crab Cakes with Lemon Mustard Sauce is from The Azle Athletic Training Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crab Cakes:
1/3 c. Mayonnaise (preferably flavored with olive oil)
2 tbsp. Dijon Mustard
Zest of 1 Lemon
1 tsp. Old Bay Seasoning
1 tbsp. Chopped Fresh Parsley Leaves
2 Scallions, finely chopped
1 Large Egg
1 lb. Lump Crabmeat
Kosher Salt and Freshly Ground Black Pepper to taste
1 c. Bread Crumbs

Lemon Mustard Sauce:
1/2 c. Mayonnaise
Juice of 1 Lemon
2 tbsp. Dijon Mustard
1 tbsp. Chopped Fresh Parsley
Directions:
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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