Lump Crab Cakes with Lemon Mayo Sauce

• 1 Shallot, Chopped
• 3 cloves Garlic, Minced
• 16 ounces, weight Fresh Lump Crab Meat
• 2 Tablespoons Mayonnaise
• 1/2 teaspoons Salt
• 1 Egg White
• 1/2 cups Corn Flake Crumbs
• 3/4 cups Mayonnaise
• 2 Lemons, Juiced
• Salt To Taste

1. For the crab cakes: 1.
2. Saute shallot and garlic in a skillet over low heat for about 5 minutes or until soft.
3. Set aside to cool slightly.
4. 2.
5. Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl.
6. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined.
7. If mixture is too dry, add a little more mayonnaise.
8. If the mixture is too wet, slowly add a little more corn flake crumbs.
9. 3.
10. Add the sauteed shallot and garlic to the crab mixture.
11. 4.
12. Form the mixture into individual patties (about 1/2 cup per patty) and place on a parchment lined baking sheet.
13. Place the tray of formed patties in the fridge for 30-60 minutes.
14. 5.
15. Remove the tray of patties from the fridge.
16. Preheat oven to 375 F. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes.
17. Cakes should be a nice golden brown color.
18. For the lemon mayo sauce: 1.
19. Scoop mayonnaise into small bowl.
20. Mix in freshly squeezed lemon juice until you reach the consistency that you like.
21. Add salt to taste.

shallot, garlic, mayonnaise, salt, egg, flake crumbs, mayonnaise, lemons, salt

Taken from tastykitchen.com/recipes/main-courses/lump-crab-cakes-with-lemon-mayo-sauce/ (may not work)