The first time I ever saw crab cakes made with mayonnaise as the binder it was in a fabulous cake from Whole Foods Market. I took their idea and ran with it – these cakes never fail to please and it’s especially nice that you don’t have to worry about overcooking them in an effort to cook a raw egg that is in so many of the cake recipes these days.
1 pound crab meat
2/3 cup mayo
3 T Dijon mustard
2 green onions, chopped
2-3 garlic cloves, finely minced
1 ½ T lemon juice
2 cups panko
Mix the mayo, mustard, onion, garlic and lemon juice together. Add the crab meat and fold in until combined. Pour in the panko and mix well. Form into 4 even patties (do your best here – no one wants the small cake!) roll in a little bit more of the panko, and fry in a smidge of olive oil until browned on both sides and warmed through (about 2 minutes on each side). Enjoy!