Loosely adapted from The Best Light Recipe.
1 lb jumbo lump crabmeat, very carefully picked over to remove shells
2 chopped scallions
4 tsp minced fresh dill (could also try other herbs but dill is delicious)
1/2 Tbsp old bay
2.5 – 3 Tbsp bread crumbs, or more if needed
1/4 cup (52 grams) mayo
2 Tbsp (33 grams) Dijon mustard
1/4 tsp salt (more or less to taste)
a little pepper to taste
1 large egg white
olive oil for spraying
lemon wedges for serving
Preheat broiler.
Fold together the ingredients up to and including the salt and pepper in a bowl, trying not to break up the crab too much. Taste and adjust seasoning as necessary. The mixture should be pretty delicious already at this point.
Gently fold in the egg white with a rubber spatula. Add a little extra bread crumbs if the mixture isn’t holding together enough at this point.
Divide the mixture into 4-6 portions and shape into thick patties.
Spray with oil on both sides and place onto a broiler pan. Broil about 5 minutes, maybe a bit more or less, per side, flipping very carefully so they don’t fall apart too much.
We found the broiling time decreased after moving apartments. Your broiling time may vary.