1 pound lump crab meat, picked over for shells
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, divided
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 scallions, finely chopped
Juice of 1/2 lemon
3/4 cup breadcrumbs, divided
1 teaspoon water
3 tablespoons vegetable oil
In a bowl, combine the crab meat, salt, hot sauce, spices, 1 egg, mayonnaise, mustard, scallion, lemon juice and 1/4 cup of the breadcrumbs.
Use your hands to evenly combine the mixture, ensuring you leave the texture of the crab imeat ntact.
Pack a cookie cutter with the crab mixture to make cakes about 1-1/2 inches high. Place on a parchment-lined cookie sheet and chill 20 minutes.
When ready to cook, beat the second egg with a teaspoon of water. Place in a shallow plate, and place the remaining breadcrumbs in another.
Heat the vegetable oil in a wide skillet over medium-high heat.
Dip the cakes first in the beaten egg and then in the breadcrumbs.
Fry the cakes in batches for about 4 to 5 minutes per side, until golden brown.