Crab Cakes

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2 slices white bread
2 Eggs
2 tablespoons Mayonnaise
2 rounded teaspoons Dijon mustard
1 pound Lump crab meat
2 tablespoons Onions or shallots
1 teaspoon Seafood seasoning
to taste Salt
2 teaspoons olive oil


Preheat oven to 400 degrees.
Place the bread in a blender and process briefly to make coarse crumbs.
In a mixing bowl, beat the eggs until foamy, then beat in the mayonnaise and mustard.
Pick over the crab and remove any bits of cartilage. Add to the bowl. Mix in the bread crumbs, onions or shallots, seafood seasoning and salt. Gently shape the mixture into 4 round or oval patties at least 1″ thick.
Using the oil, brush circles the size of your crab cakes on a baking sheet. Arrange the crab cakes on the oiled circles and bake on the middle shelf of the oven for 15 to 20 minutes, or until the tops are dry and lightly browned.
Run a broad spatula under the crab cakes to loosen them from the baking sheet. Invert the crab cakes onto serving plates. Serve hot.

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