Crab Cakes with Lime Mayonnaise

• 2 tablespoons butter, melted and cooled
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 3 scallions, green and white parts, finely chopped
• 1 garlic clove, minced
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons Creole mustard (see page 93)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• Dash cayenne pepper
• 2 or 3 grindings fresh black pepper
• 1 pound lump crabmeat, picked free of shells
• 1 cup soft fresh bread crumbs (see note)
• 1/4 cup cornmeal
• 1/2 cup peanut oil
• 1 recipe Lime Mayonnaise (recipe follows), for serving
• 1 cup mayonnaise
• 1 large shallot, minced
• Zest of 1 lime
• 2 tablespoons fresh lime juice
• 1 serrano chile, seeded and minced
• 2 tablespoons chopped fresh cilantro leaves
• (makes a generous cup)

1. In a large bowl, whisk together the butter, mayonnaise, egg, scallions, garlic, parsley, lemon juice, Creole mustard, Worcestershire sauce, paprika, salt, cayenne, and black pepper.
2. Gently fold in the crab meat and bread crumbs until they are just combined.
3. Press the crab mixture into 1/2-cup measures, gently shape into six patties, then transfer the cakes to a baking sheet lined with parchment paper and dusted with half of the cornmeal.
4. Sprinkle the tops of the cakes with the remaining cornmeal; cover and chill for at least 30 minutes, or up to 2 hours.
5. Preheat the oven to 200F.
6. Heat the oil in a large skillet over medium heat.
7. When the oil is hot, carefully place crab cakes, in batches, in the pan, and fry the cakes until golden brown and crisp, 4 to 5 minutes.
8. Carefully flip the crab cakes, and fry on the other side until golden brown, about 4 minutes.
9. Keep the cakes warm on a baking sheet in the oven while you fry the remaining cakes.
10. Serve them warm with Lime Mayonnaise.
11. Stir together all the ingredients in a small mixing bowl, and chill until needed.

butter, mayonnaise, egg, scallions, garlic, flatleaf, lemon juice, creole mustard, worcestershire sauce, paprika, salt, cayenne pepper, black pepper, lump crabmeat, bread crumbs, cornmeal, peanut oil, mayonnaise, mayonnaise, shallot, lime, lime juice, serrano chile, cilantro

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-lime-mayonnaise-375278 (may not work)