New Maryland Crab Cakes

• 1 egg
• 2 tsp. Dijon mustard
• 1/2 tsp. Old Bay seafood seasoning
• 1/2 lb. fresh crab meat
• 1 tsp. olive oil
• 1 Tbsp. mayonnaise
• 1 Tbsp. minced onion
• 1/4 tsp. salt
• 1 slice white bread
• lemon wedges (optional)

1. Preheat oven to 400u0b0.
2. In mixing bowl, beat egg until foamy. Beat in mayonnaise, mustard, onion, seafood seasoning and salt. Pick over crab; discard any bits of cartilage.
3. Add crab to egg mix.
4. Tear bread into pieces and process in blender to make coarse crumbs.
5. Add to crab mixture and mix gently by hand. Shape into ovals about 1 1/4-inches thick.
6. On baking sheet, smear oil in two ovals slightly larger than crab cakes, allowing 1/2 teaspoon oil per oval. Arrange crab cakes on oiled ovals.
7. Bake on middle shelf of oven 15 to 20 minutes or until crab cakes are dry on top and lightly browned.
8. Immediately run a broad spatula carefully under crab cakes to loosen them from baking sheet without tearing. Invert onto dinner plates with well browned bottom side up. Garnish with lemon wedges.
9. Makes 2 large cakes.

egg, mustard, bay seafood seasoning, crab meat, olive oil, mayonnaise, onion, salt, white bread, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529426 (may not work)