Crab cakes


1/2 cup Hellman's mayonnaise

1/4 cup Dijon mustard

Juice of 1 lemon

1 large egg

2/3 cup panko breadcrumbs

1 pound jumbo lump crab meat

1 tablespoon Old Bay seasoning

Kosher salt and black pepper to taste

1 box water crackers


In a large mixing bowl, add wet ingredients and breadcrumbs. To combine, gently fold the crab meat and Old Bay seasoning, reserving salt and pepper to taste. Divide the mixture into three balls and place into a plate. Cover with plastic wrap and place into refrigerator for 30 minutes and up to two days in advance.

Twenty minutes prior to serving, shape them into small cakes and sear sides in preheated and oiled skillet. Serve with crackers.

Chef Robert Carter of Carter's Kitchen and Rutledge Grill has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.