INGREDIENTS:

• 1/3 cup mayonnaise
• 1/4 cup Dijon mustard
• Pinch of ground nutmeg
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes
• Pinch of ground allspice
• Zest of 1 lemon
• 1 teaspoon celery salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1 egg
• 2 scallions, chopped
• 1 cup panko bread crumbs
• 1 tablespoon canola oil

INSTRUCTIONS:

1. In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, celery salt, pepper, ginger, nutmeg, red pepper flakes, and allspice.
2. Add the crabmeat, egg, scallions, and panko to the mixture. Mix everything together thoroughly until all the ingredients are well combined.
3. Form the crab mixture into 8 equal-sized crab cakes, each about 1 inch thick.
4. Heat the canola oil in a large sauté pan or skillet over medium-high heat.
5. Carefully place the crab cakes in the pan and cook until they are golden brown on both sides. This should take about 3 to 5 minutes per side.
6. Once the crab cakes are cooked to perfection, remove them from the pan and serve.
7. These crab cakes make a delicious appetizer or main dish. Enjoy!

Here are some variations you can try for this crab cake recipe:

1. Cajun Style Crab Cakes: Add some Cajun seasoning to the crab mixture for a spicy kick. You can also use crushed red pepper flakes instead of the regular red pepper flakes for more heat.
2. Asian Inspired Crab Cakes: Replace the Dijon mustard with soy sauce and add minced fresh ginger and chopped cilantro to the crab mixture. Serve with a soy-ginger dipping sauce.
3. Herb-infused Crab Cakes: Add chopped fresh herbs like parsley, dill, or chives to the crab mixture for a burst of fresh flavor.
4. Cheesy Crab Cakes: Mix in grated Parmesan or shredded cheddar cheese to the crab mixture for a cheesy twist.
5. Southwest Crab Cakes: Add some diced bell peppers, corn, and black beans to the crab mixture for a southwestern flair. Serve with a creamy avocado-lime sauce.
6. Lemon Herb Crab Cakes: Increase the lemon zest and add chopped fresh herbs like thyme, basil, or tarragon to the crab mixture for a bright and herby taste.
7. Gluten-free Crab Cakes: Use gluten-free bread crumbs or crushed gluten-free crackers instead of panko to make the recipe gluten-free.
8. Mini Crab Cakes: Make smaller crab cakes and serve them as bite-sized appetizers. Great for parties!
9. Crab Cake Sliders: Serve the crab cakes on small slider buns with lettuce, tomato, and a dollop of the mayonnaise-Dijon sauce as a delicious slider sandwich.
10. Crab Cake Salad: Place the crab cakes on a bed of mixed greens and drizzle with a light vinaigrette for a refreshing crab cake salad.
11. Mediterranean Crab Cakes: Add chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese to the crab mixture. Serve with a side of tzatziki or a lemon-dill yogurt sauce.
12. Crab Cake Benedict: Top the crab cakes with poached eggs and Hollandaise sauce for a luxurious twist on Eggs Benedict.
13. Thai-Inspired Crab Cakes: Add minced lemongrass, grated ginger, and chopped cilantro to the crab mixture. Serve with a sweet and tangy Thai dipping sauce.
14. Coconut-Crusted Crab Cakes: Coat the crab cakes in shredded coconut before pan-frying them for a tropical flavor. Serve with a mango or pineapple salsa.
15. Smoked Paprika Crab Cakes: Add a pinch of smoked paprika to the crab mixture for a smoky, earthy flavor. Serve with a roasted red pepper aioli.