Little Crab Cakes With Wasabi Mayonnaise Recipe

Ingredients

1 lb backfin lump crabmet, picked over for cartilage

1 1/4 c breadcrumbs

1 lg egg, lightly beaten

2 tbl chives

2 tbl mayonnaise

1 tbl dijon mustard

2 tsp Old Bay Seasoning

1 tsp lemon zest

3 tbl canola oil

Preparation

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Combine crabment & breadcrumbs in med. bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning and lemon zest until blended; add to crab mixture. Using ice cream scoop, shape crab mix into small round cakes, about 1 1/2 " wide Heat oil in lg skillet over med. heat. Working in batches cook cakes 1 min. per side or ti lightly browned. Transfer to baking sheet & bake 10 min. or til golden brown. Wasabi Mayonnaise: mix 1/2 tsp grated lemon zest, 1 tbl lemon juice, 1/2 c mayo & 2 tbl wasabi from tube.