Ingredients 150g jumbo lump crab meat 1 slice white bread, crust off, small dice 1/4 teaspoon shallots, finely diced 1/4 teaspoon chives, finely diced 1 whole egg 1 teaspoon mayonnaise 1/4 teaspoon Dijon mustard 1/4 teaspoon lemon juice 1/4 teaspoon horseradish Salt and pepper to taste 2 tablespoon butter
Instructions Preheat oven to 190 degrees.
- In a bowl, whisk one egg
- Gently fold in all ingredients (except butter) until combined
- Shape crab cakes into four patties
- In a hot sauté pan, add 2 tablespoon of butter
- Lightly brown crab cakes on both sides
- Remove from sauté pan
- Using a small oven pan, bake for 5 minutes or until done (they should have a light texture)