Little Crab Cakes With Wasabi Mayonnaise

• 1 lb backfin lump crabmet, picked over for cartilage
• 1 1/4 c breadcrumbs
• 1 lg egg, lightly beaten
• 2 tbl chives
• 2 tbl mayonnaise
• 1 tbl dijon mustard
• 2 tsp Old Bay Seasoning
• 1 tsp lemon zest
• 3 tbl canola oil

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Combine crabment & breadcrumbs in med. bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning and lemon zest until blended; add to crab mixture.
3. Using ice cream scoop, shape crab mix into small round cakes, about 1 1/2 " wide
4. Heat oil in lg skillet over med. heat. Working in batches cook cakes 1 min. per side or ti lightly browned. Transfer to baking sheet & bake 10 min. or til golden brown.
5. Wasabi Mayonnaise: mix 1/2 tsp grated lemon zest, 1 tbl lemon juice, 1/2 c mayo & 2 tbl wasabi from tube.

backfin lump crabmet, breadcrumbs, egg, chives, mayonnaise, mustard, bay seasoning, lemon zest, canola oil

Taken from www.epicurious.com/recipes/member/views/little-crab-cakes-with-wasabi-mayonnaise-50066244 (may not work)