Baked Crab Cakes With Lemon Mustard Sauce

• Crab Cakes
• 1/3 cup mayonnaise (preferably flavored with olive oil)
• 2 tablespoons Dijon mustard
• zest of 1/2-1 lemon, use1/2 first, then taste test and add more if you like
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon fresh parsley leaves, chopped
• 2 scallions, finely chopped
• 1 large egg
• 1 lb lump crabmeat
• kosher salt & freshly ground black pepper, to taste
• 1 cup breadcrumbs
• Lemon Mustard Sauce
• 1/2 cup mayonnaise
• juice of 1/2-1 lemon, start with 1/2, taste test, then add more if you like
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped

1. Preheat the oven to 400.
2. In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
3. Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake.
4. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan.
5. Bake for 10 minutes.
6. While the crab cakes are baking, prepare the Lemon Mustard Sauce by combining all the ingredients in a small bowl. You can also mix this up ahead and chill before serving.
7. Serve the crab cakes with Lemon Mustard Sauce.

cakes, mayonnaise, mustard, parsley, scallions, egg, lump crabmeat, kosher salt, breadcrumbs, lemon mustard sauce, mayonnaise, lemon, mustard, fresh parsley

Taken from www.food.com/recipe/baked-crab-cakes-with-lemon-mustard-sauce-454414 (may not work)