Lemony Crab Cakes
 
Makes 6
Ingredients
  • Sauce:
  • 3 tablespoons mayonnaise
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon whole-grain Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • Cakes:
  • 1 cup panko (Japanese bread crumbs), divided
  • 2 tablespoons mayonnaise
  • 1 large egg, lightly beaten
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest
  • 1 (8-ounce) container fresh lump crabmeat, drained and picked free of shell
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • Fresh arugula
  • Lemon wedges
Instructions
  1. For sauce: In a small bowl, whisk together mayonnaise, lemon zest and juice, mustard, and Old Bay. Cover and refrigerate until ready to serve.
  2. For cakes: In a large bowl, stir together ½ cup bread crumbs, mayonnaise, egg, mustard, Old Bay, and zest; fold in crab. Scoop mixture by ¼ cupfuls, and shape into 6 patties. Dredge patties in remaining ½ cup bread crumbs, pressing gently to adhere. Refrigerate for 15 minutes.
  3. In a large nonstick skillet, melt butter with oil over medium-high heat. Cook patties until golden brown, 3 to 4 minutes per side. Serve with sauce, arugula, and lemon.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lemony-crab-cakes-recipe/