1 pound Jumbo lump crabmeat (we used Stone Crab meat)
1 tablespoon Meaux Mustard (or good quality whole grain mustard)
½ egg
½ cup mayonnaise
Mix the mayonnaise, mustard, and egg. Gently fold in the crab. Brush a platter with olive oil and carefully form your crab cakes so as not to break the lumps. Place into a 400˚F oven and cook for 8-10 minutes