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Culinary Corner with Chef Morissa: Crab Cake Bites

• 1/2 cup mayonnaise
• 1 egg
• 2 tablespoons chopped fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons Old Bay™ seafood seasoning
• 1 teaspoon fresh lemon juice
• 2 containers (8 oz each) refrigerated pasteurized lump
crab meat, cleaned
• 2/3 cup Progresso™ plain panko crispy breadcrumbs

• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon finely chopped garlic
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• Lemon wedges

Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning, and 1 teaspoon lemon juice. Fold in crab meat and breadcrumbs until well blended (mixture will be moist). Using a measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet. Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes. Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.