Crab Cakes with Lemon-Garlic Mayonnaise
Lemon-Garlic Mayonnaise:
1 cup mayonnaise
2 tbl lemon juice
1 tbl.finely minced lemon zest
6 cloves garlic, finely minced
Crab Cakes:
1 lb. crab meat
1 ½ cup fresh bread crumbs
¼ cup snipped chives
2 T Dijon mustard
¼ C mayonnaise
Tabasco, to taste
freshly ground black pepper, to taste
olive oil, as needed
For the Lemon-Garlic Mayonnaise combine all of the ingredients and refrigerate. For the Crab Cakes, if the crab meat is excessively wet, squeeze out some of the liquid.
In a bowl, combine the crab meat, 1 cup of the bread crumbs, chives, and mix. Add the mustard, mayonnaise, Tabasco, black pepper, and mix again. Taste and add additional Tabasco and black pepper if desired. Shape the crab mixture into 12 equal sized cakes, about 3/4" thick, and coat the top and bottom surfaces with the remaining 1/2 cup bread crumbs.
Saute' the crab cakes over medium heat in olive oil until golden brown on both sides. Remove to absorbent towels. Serve with the Lemon-Garlic Mayonnaise.
