Description
These baked lump crab cakes with lemon mayo sauce are to-die-for! Super easy and always impressive!
Ingredients
- FOR THE CRAB CAKES:
- 1 Shallot, Chopped
- 3 cloves Garlic, Minced
- 16 ounces, weight Fresh Lump Crab Meat
- 2 Tablespoons Mayonnaise
- ½ teaspoons Salt
- 1 Egg White
- ½ cups Corn Flake Crumbs
- FOR THE SAUCE:
- ¾ cups Mayonnaise
- 2 Lemons, Juiced
- Salt To Taste
Preparation
For the crab cakes:
1. Sauté shallot and garlic in a skillet over low heat for about 5 minutes or until soft. Set aside to cool slightly.
2. Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. If the mixture is too wet, slowly add a little more corn flake crumbs.
3. Add the sautéed shallot and garlic to the crab mixture.
4. Form the mixture into individual patties (about 1/2 cup per patty) and place on a parchment lined baking sheet. Place the tray of formed patties in the fridge for 30-60 minutes.
5. Remove the tray of patties from the fridge. Preheat oven to 375 F. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes. Cakes should be a nice golden brown color.
For the lemon mayo sauce:
1. Scoop mayonnaise into small bowl. Mix in freshly squeezed lemon juice until you reach the consistency that you like. Add salt to taste.
