Lump Crab Cakes with Lemon Mayo Sauce

1. 1

   For the crab cakes: 1.

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   Saute shallot and garlic in a skillet over low heat for about 5 minutes or until soft.

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   Set aside to cool slightly.

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   2.

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   Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl.

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   Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined.

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   If mixture is too dry, add a little more mayonnaise.

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   If the mixture is too wet, slowly add a little more corn flake crumbs.

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   3.

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    Add the sauteed shallot and garlic to the crab mixture.

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    4.

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    Form the mixture into individual patties (about 1/2 cup per patty) and place on a parchment lined baking sheet.

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    Place the tray of formed patties in the fridge for 30-60 minutes.

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    5.

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    Remove the tray of patties from the fridge.

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    Preheat oven to 375 F. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes.

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    Cakes should be a nice golden brown color.

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    For the lemon mayo sauce: 1.

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    Scoop mayonnaise into small bowl.

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    Mix in freshly squeezed lemon juice until you reach the consistency that you like.

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    Add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.