CRAB CAKES

½ cup mayonnaise

1 egg

2 tablespoons chopped fresh chives

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 ½ teaspoons Old Bay seafood seasoning

1 teaspoon fresh lemon juice

2 containers (8 oz each) refrigerated lump crabmeat, cleaned

2/3 cup Panko bread crumbs

LEMON DIPPING SAUCE

1 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon finely chopped garlic

2teaspoons fresh lemon juice

1/4teaspoon salt

DIRECTIONS

Crab Cakes

1. Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.

2. In medium bowl, stir together 1/2 cup mayo, egg, chives, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.

3. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.

4. Bake 16 to 20 minutes or until lightly browned and hot in center. Cool5 minutes

Dipping Sauce Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.