Classic Crab Cakes

https://www.chatelaine.com/recipe/snack/classic-crab-cakes/

Ingredients

• 2/3 cup mayonnaise

• 1 egg, lightly beaten

• 1/4 cup finely chopped fresh parsley, or tarragon

• 1 tbsp Dijon mustard

• 1/2 tsp Tabasco sauce

• 440 g container lump crabmeat, drained and chopped

• 3/4 cup panko bread crumbs

• 1 tsp lemon juice

• 1 tsp smoked paprika

• 1 lemon, cut into wedges

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco.

Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-in.-thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart.

Lightly spray or brush tops with oil.Bake in centre of preheated oven for 10 to 12 min. Turn cakes over and continue baking until light golden, about 5 more min.

Let stand on baking sheet for 5 min before removing to a large platter.

Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli.

Serve with lemon wedges alongside crab cakes.

Crab Cake Recipe Make-Ahead Tip:

Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to freezer bag. Bake from frozen in a 325F oven for 12 min per side.