Name: Crab Cakes with Old Bay Donkey Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 18 to 20 crab cakes
Ingredients: 1 tablespoon vegetable oil; 1/4 cup finely chopped shallot; 1/4 cup finely chopped celery; 1/4 cup finely chopped red bell pepper; 1/3 cup panko; 2 teaspoons Old Bay Seasoning; Kosher salt and freshly ground pepper; 1 pound jumbo lump crabmeat; 1 large egg, beaten; 1/2 cup Donkey Sauce, recipe follows; 4 teaspoons minced fresh chives; 4 teaspoons minced fresh basil; 2/3 cup Donkey Sauce, recipe follows; 2 tablespoons fresh lemon juice, plus lemon wedges for serving; 1 tablespoon minced fresh chives; 1 tablespoon minced fresh basil; 1 teaspoon Old Bay Seasoning; 2 heads garlic; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground pepper; 1 cup mayonnaise; 1 teaspoon yellow mustard; 4 dashes of Worcestershire sauce

Directions

Make the crab cakes: Heat the vegetable oil in a large skillet over medium heat. Add the shallot, celery and bell pepper; cook until just tender, 3 to 4 minutes. Stir in the panko, 1 teaspoon Old Bay, 1/4 teaspoon salt and 1/2 teaspoon pepper; cook until the panko is lightly golden, 2 to 3 minutes. Transfer to a large bowl and let cool.
Add the crabmeat, beaten egg, Donkey Sauce, chives, basil and the remaining 1 teaspoon Old Bay to the bowl. Fold together until well combined, breaking up some of the crab.
Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Using a 1-ounce scoop, mound balls of the crab mixture (18 to 20 balls) on the baking sheets, 2 inches apart; flatten them slightly. Refrigerate 10 minutes.
Bake, rotating the pans halfway through, until the crab cakes are golden brown and cooked through, 15 to 18 minutes.
Meanwhile, make the sauce: Combine the Donkey Sauce, lemon juice, chives, basil and Old Bay in a medium bowl and stir. Serve the crab cakes with the sauce and lemon wedges.

Donkey Sauce

Yield: about 1 1/4 cups

Preheat the oven to 350°. Slice off approximately 1 inch of the pointed top of each garlic head so that the cloves are slightly exposed. Place the heads on a sheet of foil and drizzle with olive oil. Season with salt and pepper. Tightly wrap the garlic in the foil. Place on a rimmed baking sheet and roast until the garlic is very tender and soft, 35 to 40 minutes.
Squeeze out 1/4 cup of the roasted garlic cloves (reserve the rest for another use). Mash thoroughly.
Combine the mashed garlic with the mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt and pepper to taste in a medium bowl. Mix thoroughly. Refrigerate until ready to use.