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Jumbo Lump Crab Cakes with Creole Mustard Buerre Blanc http://www.roadfood.com/photos/16088.jpg
Crab Cakes 1 lb jumbo lump blue crabmeat, preferably from the Chesapeake Bay 3 scallions, finely chopped 1 Tbsp basil, chopped 2 tsp Old Bay seasoning 1/4 cup breadcrumbs, can substitute gluten-free breadcrumbs if desired 4 Tbsp light mayonnaise or Homemade Ghee Mayo 1 large organic egg 1 tsp Sea salt Freshly ground pepper 1-2 Tbsp of extra-virgin oil 1 lemon, cut in wedges Pick over the crabmeat to remove any shells and set aside. Mix together the mayonnaise, Old Bay, scallions, basil, egg, and salt and pepper. Pour mayo mixture over the crabmeat and mix gently with your hands. Add the breadcrumbs to the crab mixture and continue to mix with your hands, trying to not break up the lump pieces of crab meat. Gently shape into 8-12 cakes, depending on the size you want. Preheat your oven to 400 degrees. Brush each crab cake with a small amount of olive oil and sear in a skillet or on a griddle top until golden brown on both sides. Be careful when flipping them over so they don’t fall apart. Then, place the crab cakes in the oven for about 5 minutes or until heated through. Serve with a homemade cocktail sauce (see below) and lemon wedges.