Jimmy Sneed's Crab Cakes

Recipe from 2/25/17 by Chef Michelle Bernstein


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