Baked Crab Cakes with Lemon Slaw

Wash your hands with soap and water for 20 seconds. Discard damaged produce areas, rinse the cabbage, carrots, parsley, and lemon under running water, and scrub the carrots and lemon with a clean produce brush. Dry the produce, then prepare and measure the listed quantities.

In one large bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, the lemon juice, and salt. Add the cabbage and carrots and toss until evenly coated. Refrigerate the slaw while preparing the crab cakes.

Gently check the drained crab meat for shell fragments without breaking up the lumps. In the second bowl, whisk the egg with the remaining 4 tablespoons mayonnaise, remaining 2 teaspoons Dijon mustard, Old Bay, and parsley. Stir in the panko and let stand for 5 minutes to hydrate.

Add the crab meat and fold gently with a flexible spatula, stopping as soon as the mixture is evenly combined. Avoid stirring vigorously or pressing the crab into a paste.

Brush the baking sheet with 1 tablespoon olive oil. Divide the crab mixture into 8 equal portions and gently shape each into a cake about 3 inches wide and 1 inch thick. Compress only enough to hold the cakes together. Arrange them on the sheet with space between them and refrigerate for 30 minutes. Wash your hands and clean utensils and surfaces that touched the raw-egg mixture.

Gently brush the remaining 1 tablespoon olive oil across the tops of all 8 cakes. Bake directly from the refrigerator for 20–25 minutes, without flipping, until lightly browned and the centers reach 160°F. Insert the thermometer from the side into the center of a cake; check more than one cake.