You can make this recipe with fresh crab, but it is easier to purchase a 1 pound can.
Ingredients for the Crab Cakes:
- 1 Egg, beaten
- 1/4 Cup mayonnaise
- 1 Teaspoon Dijon mustard
- 1 Teaspoon finely grated lemon zest
- 2 Tablespoons fresh chopped parsley
- 1½ Teaspoon Old Bay seasoning
- 1/2 Cup panko bread crumbs
- 1 Pound lump crabmeat
- 2 Tablespoons melted butter
Ingredients for the Sauce:
- 1 Cup Mayonnaise
- 1-2 Tablespoons your favorite hot sauce
- 2 Tablespoons chopped parsley
- 1 Tablespoon capers, drained and chopped
- 1/4 Teaspoon paprika
- Juice of 1 lemon
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon ground black pepper
Directions: Preheat oven to 375º F
Make the sauce first. Whisk all the ingredients well, then chill to let the flavors meld in the refrigerator.
In a medium bowl, combine the egg, mustard, lemon zest, parsley, Old Bay and panko. Mix well, then fold in the crab gently. Form into 8 hockey puck size cakes (about 1/3 cup each). Place on a greased cookie sheet and refrigerate for 30 minutes. Brush the melted butter on them, then place in preheated oven and cook for 15 to 20 minutes or until internal temperature is 165° F. Serve warm with the chilled sauce.
