Jumbo Lump Crab Cakes

Fire & Vines's Chef Marc Taylor made Jumbo Lump Crab Cakes.

Ingredients:

1 tablespoon Dijon mustard
3/4 teaspoon mashed roasted garlic
1/2 teaspoon minced fresh basil leaves
1/2 teaspoon minced fresh parsley
1 teaspoon sugar
1 teaspoon lemon zest
3 tablespoons canola oil
2 tablespoons mayonnaise
1 egg
1 pound fresh jumbo lump crab meat, picked over for shells
3 tablespoons panko Japanese bread crumbs
2 slices white bread, crusts removed, cut into 1/4" inch cubes
canola or vegetable oil spray

Directions:

1) Preheat oven to 400 degrees(conventional oven) or 350 degrees(convection oven).
2) Whisk together the first 9 ingredients (lemon herb dressing), then whisk in the mayonnaise and egg. Set aside. Place crab meat in medium mixing bowl. Add about 3/4 of lemon herb dressing and gently blend together with hands.
3) Sprinkle in the panko and about 3/4 of bread crumbs. Work in with your hands. Depending on how wet the crab is, you may need to add either more dressing or bread crumbs. Squeeze a ball if the mixture to see if it holds together at dressing bread crumbs accordingly.
4) Divide crab cakes mixture into 3.5 ounce balls. Use hands to tightly compact and form into balls approximate 1 & 1/2 high x 3 inches round. Place crab cakes on wax or parchment paper lined cooking sheet, refrigerate for at least one hour before cooing.
5) Spray baking pan with canola oil and place the chilled crab cakes on the pan. Lightly spray the tops of the crab cakes with oil to help create a crust. Bake for 7 minutes and remove from the oven. Turn the cakes over spray again, return to oven for 7 minutes. If using a wood burning grill, bake crab cakes (as describe above) in the oven for 8 minutes, then place bake-side down on an oiled grill for an additional 5 minutes.

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