INGREDIENTS

Crab Cakes:

• 1/3 cup shallots, minced

• 1 tbsp butter

• 1 lb lump crab

• ½ tbsp dry mustard

• 1 tbsp Dijon mustard

• ½ tsp Aleppo spice

• ½ tsp baking powder

• ¼ cup mayo, Kewpie mayo

• ½ tsp old bay

• 1 ea eggs, beaten

• ½ tbsp lemon juice, fresh

• 1/3 cup panko bread crumbs, toasted with EVO and Thai Chili

• Salt and pepper, to taste

Old Bay Dressing:

• 2 tsp red wine vinegar

• ½ tsp purple mustard

• ½ tsp old bay seasoning

• ¼ tsp Allepo spice

• ½ cup mayo, smoked

• splash lemon juice, fresh

• Salt and pepper, to taste

DIRECTIONS

Crab Cakes:
1) In a large skillet over medium-low heat, sweat the shallots in butter until cooked through, but not browned. Set aside and allow to cool completely.
2) In a large bowl, combine remaining ingredients.
3) Fold in shallots once cooled.
4) Using your hands, form about 8 crab cakes.
5) Take your a large skillet and place over medium- heat. Add enough oil to the pan to coat the bottom generously.
6) Once oil is hot, carefully place crab cakes in the pan and sear on each side about 4-5 min.
7) Serve warm with Old Bay dressing.

Old Bay Dressing:
In a medium bowl, mix all ingredients together until well-blended. Dressing will be good to use immediately, but the longer it can rest, the longer the flavors have to meld together.