1 can (16 ounces) lump crab meat, drained 1 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. red wine vinegar
1 egg, lightly beaten
3 scallions, sliced thin
¼ tsp. salt
¼ tsp. black pepper
¾ cup unseasoned panko bread crumbs
3 small heads romaine lettuce, cut in half lengthwise
2 Tbsp. olive oil
Stir together mayonnaise, mustard and vinegar in a medium bowl. Remove 1/4 cup of the sauce, place it in a small bowl and set it aside to serve with the finished crab cakes.
Add crabmeat, egg, scallions, salt and pepper to the remaining sauce in the medium bowl. Combine well, then gently stir in bread crumbs.
Grease a foil sheet. Pack ½ cup measure with crabmeat mixture; then loosen around edges with knife and invert measure onto foil to form a crab cake. Repeat to make a total of 6 crab cakes.
Heat grill to medium high. Brush each romaine half with olive oil and season to taste with salt and pepper. Place on grill. Grill for 1-2 minutes per side, then remove.
Slide the foil sheet with crab cakes onto grill. Grill 4-5 minutes per side until cooked through.
Serve crab cakes with reserved sauce, lemon wedges and grilled romaine.