Little Crab Cakes with Wasabi Mayonnaise

• Seafood

  • 1 lb Backfin lump crabmeat

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Citrus wasabi mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 2 tsp Old bay seasoning

• Oils & Vinegars

  • 3 tbsp Canola oil

• Bread & Baked Goods

  • 1 1/4 cup Breadcrumbs, fine fresh

Found on delish.com

Ingredients

• 1 lb. backfin lump crabmeat
• 1¼ c. fine fresh breadcrumbs (from 3 slices white bread)
• 1 large egg
• 2 tbsp. snipped fresh chives
• 2 tbsp. mayonnaise
• 1 tbsp. Dijon mustard
• 2 tsp. Old Bay seasoning
• 1 tsp. lemon zest
• 3 tbsp. canola oil
• Citrus Wasabi Mayonnaise (recipe follows)

Directions

• Heat oven to 400 degrees F. Line a baking sheet with parchment paper.Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.