In a bowl, whisk the mayonnaise, mustard, egg and Old Bay seasoning. Fold in gently the crab meat and the bread crumbs. Shape into 4 or 6 crab cakes depending on the size you want. Bake in a 450°F oven on a sheet tray for 6 minutes or until golden brown. Serve with grilled summer veggies.
Mix all ingredients in a bowl with a whisk and serve.
Grilled Summer Veggies
Slice the zucchini, squash and onion into ¼-inch thick slices, on the diagonal. Toss in olive oil and season with salt and pepper to taste. Grill on high heat for a few minutes on each side or until there are nice grill marks on the veggies. Place veggies on a serving platter, mix with chopped herbs, then drizzle with extra virgin olive oil or truffle oil and a sprinkle of sea salt.
About this recipe
From Catch 54 Fish House, Fenwick Island.