Pretzel-Crusted Crab Cakes

Ingredients

½ cup mayonnaise

1 large egg

1 tbsp. Dijon mustard

¼ tsp. old bay seasoning

¼ tsp. sweet paprika

3 scallions, green parts only, thinly sliced

1 pound lump crab meat

¾ cup finely ground pretzels

2 tbsp. unsalted butter

1 tbsp. vegetable oil

Instructions

1.    In a bowl, whisk the mayonnaise with the egg, mustard, old bay, paprika and scallions. Fold in the crab meat and ½ cup of the pretzels. Refrigerate this mixture for an hour, until the pretzels are moist.

2.    Preheat the oven to 400 F. form the cram mixture into 8 2 ½” patties. Coat the crab cakes with the remaining ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake them for about 5 minute, until they are browned and serve.