Ingredients
- 1 pound(s) backfin lump crabmeat, picked over for cartilage and shell (or 2.5 cans of lump crab meat)
1 1/2 cup(s) fine fresh breadcrumbs (from 5 slices white bread)
1 large egg, lightly beaten
2 tablespoon(s) snipped fresh chives (or 2 tsp dried)
2 tablespoon(s) mayonnaise
2 teaspoon(s) Dijon mustard
2 teaspoon(s) Old Bay seasoning
1 teaspoon(s) lemon zest
2 tablespoon(s) olive oil
Description
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