“This recipe is best served with oven fries.”

INGREDIENTS

1 pounds backfin lump crabmeat, picked over for cartilage and shell
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tbsp. snipped fresh chives
2 tbsp. Hellmans low fat mayonnaise
1 tbsp. Dijon mustard
2 tbsp.  Old Bay seasoning
1 tsp.  lemon zest
3 tbsp. canola oil

DIRECTIONS

• Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine crabmeat and breadcrumbs in a medium bowl.
• Whisk the egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended in a small bowl; add to crab mixture and stir.
• Shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide by using a small ice cream scoop.
• Heat oil in a large skillet over medium heat.
• Working in batches, cook cakes 1 minute per side, or until lightly browned.
• Transfer cakes to a paper towel to blot up excess oil, and then transfer to prepared baking sheet.
• Bake crab cakes for 10 minutes, or until golden brown.
• Top each with a small dollop of Wasabi Mayonnaise, if desired.