Posted at: 02/04/2013 3:16 PM

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From The Chew - MARIO BATALI'S BALTIMORE GRILLED CRAB CAKES

These freshly grilled cakes are delicious served alone as an appetizer, topped over greens, or smacked between two pieces of bread.
 
For the Sauce:

• 6 tablespoons Mayonnaise
• 2 teaspoons Old Bay Seasoning
• 3 teaspoons freshly squeezed Lime juice
• several dashes Hot Sauce

 
For the Crab Cakes:

• 1 1/2 pounds Lump Crab Meat (picked over for shells)
• 2 Lime (zested)
• 4 Scallions (green parts only; finely chopped)
• 5 tablespoons Parsley (finely chopped)
• 3 ounces Canadian Bacon (finely chopped)
• 6 tablespoons Mayonnaise
• 1 large Egg
• 5 tablespoons Bread Crumbs
• 2 teaspoons Seafood Seasoning
• 1 1/2 teaspoons Salt
• freshly ground Black Pepper
• Olive Oil
• Lime Wedges (for serving)
• Hot Sauce (for serving)

 
Preheat a grill to medium-high heat.
 
In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep in a refrigerator until ready to serve for up to 48 hours.
 
In a medium bowl, gently mix together the crab meat, lime zest, scallions, parsley, Canadian bacon, mayonnaise, egg and bread crumbs. Season with the Old Bay seasoning and salt and pepper. Gently handle so as to keep the mixture as loose as possible.
 
Gently shape the crab meat into 10 cakes, roughly 1-inch-thick by 2-inch in diameter (handling the crab meat as little as possible).
 
Place the crab cakes on a plate and cover with plastic wrap. Refrigerate for at least one hour or up to four hours.