Seared Mini Crab Cakes Recipe | Wolf Gourmet

Ingredients

• ½ cup (104 grams) mayonnaise
• 2 tablespoons (34 grams) spicy brown mustard
• 2 teaspoons (12 grams) ketchup
• 2 teaspoons (12 grams) prepared yellow mustard
• 1 teaspoon (5 milliliters) fresh lemon juice
• 1 teaspoon (5 milliliters) hot sauce
• 1 teaspoon (5 milliliters) Worcestershire sauce
• ½ teaspoon (1.5 grams) kosher salt
• 2 small scallions (20 grams), finely chopped
• 1 garlic clove (3 grams), minced
• Pinch of cayenne
• 1 cup (68 grams) fresh breadcrumbs from a French baguette or rustic white bread
• ¼ cup (56 grams) mayonnaise
• 1 large egg (50 grams)
• 2 teaspoons (22 grams) Old Bay seasoning
• ¼ teaspoon mustard powder
• 1 pound (454 grams) backfin crabmeat, drained
• Kosher salt and freshly ground black pepper, to taste
• Melted unsalted butter, for brushing the griddle
• Tarragon leaves, if desired