These golden crab cakes are a delightful twist on the classic recipe, featuring a crispy exterior and a flavorful, tender interior. Paired with a zesty lemon herb sauce, they make a perfect appetizer or main course.
Prepare the lemon herb sauce by combining mayonnaise, heavy cream, dill, parsley, lemon juice, and garlic in a small bowl. Chill until serving.
Chilling the sauce allows the flavors to meld together for a more robust taste.
Sauté the scallions, garlic, and parsley in melted butter over medium heat until softened.
Cook the aromatics just until fragrant to avoid burning the garlic.
In a large bowl, mix the egg, mayonnaise, parmesan cheese, Dijon mustard, salt, and pepper. Fold in the crabmeat and breadcrumbs.
Handle the crabmeat gently to maintain its texture.
Shape the mixture into 8 equal patties and place them on a buttered baking sheet.
Chill the patties for 15 minutes to help them hold their shape during cooking.
Bake the crab cakes in a preheated oven at 375°F for 15 minutes. Then broil for 2 minutes until golden brown.
Keep an eye on the broiling step to prevent over-browning.
Serve the crab cakes warm with the chilled lemon herb sauce on the side.
Garnish with extra parsley or lemon slices for a fresh presentation.
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