Ingredients

• 2 large eggs
• 4 teaspoons finely grated lemon zest
• 3/4 cup mayonnaise, divided
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 plus 1/8 teaspoon freshly ground black pepper, divided
• 1 bunch scallions (about 6 scallions), divided
• 3/4 cup mint leaves, divided
• 1 jalapeño, preferably red, seeded, finely chopped (optional)
• 1/2 cup almond meal
• 2 tablespoons cornmeal
• 1 pound lump crabmeat, picked over
• 5 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias
• 6 red radishes, halved, thinly sliced

Instructions

1. Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
2. Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
3. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
4. Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
5. Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
6. Serve crab cakes with salad and mayonnaise sauce alongside.
7. Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.