Crabcakes on Crostini with Lemon Dill Sauce

Serves: 4-6

Ingredients

Crabcakes

 
• 1 cup Laura Lynn mayonnaise
• 1 tbsp Worcestershire sauce
• 2 tsp Cajun seasoning
• ¼ cup sm rib celery, minced
• 1 lb fresh lump crab meat
• ½ cup panko breadcrumbs
• 2 tbsp butter
• 1 (10 oz) pkg pre-made crostinis

Dressing

 
• 1 cup Laura Lynn mayonnaise
• 2 tbsp dried dill
• 2 tbsp lemon juice
• ½ tsp cayenne pepper

Directions

 
1. Add all the ingredients of the sauce into a bowl and mix together. Add the sauce to a small squirt bottle and set aside.
2. To begin the crabcakes, add the first 5 ingredients to a medium bowl and mix well.
3. Add the panko breadcrumbs and gently fold them in to incorporate.
4. Form 12–15 patties small enough to fit on the crostinis.
5. Spread the crostinis out on a serving platter and place 1 crabcake on each crostini.
6. Use the sauce in the squirt bottle to drizzle over each crabcake.
7. Serve immediately, or cover and place into the refrigerator if making ahead.