Perfect Crab Cakes (Chesapeake Bay Style) With Lemon Vinaigrette

• 1 lb jumbo lump crab meat
• 1 egg
• 12 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 2 tablespoons fresh lemon juice
• 12 cup panko breadcrumbs (or fresh bread crumbs if preferred)
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon dry mustard
• butter
• 12 teaspoon garlic powder
• salt and pepper
• 12 cup extra virgin olive oil
• 4 tablespoons lemon juice
• 1 tablespoon minced onion (or grated)
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon zest
• 1 12 tablespoons sugar
• salt and pepper

1. Mix all ingredients except for mayo and bread crumbs in bowl.
2. Make sure crab is coated with seasonings.
3. Fold mayo and bread crumbs into mixture gently.
4. Form into crab cakes and refrigerate for at least 2 hours or until firm.
5. Melt butter over medium heat until just beginning to brown.
6. Add crab cakes, taking care not to crowd them in the pan.
7. Make in batches or use more than one skillet if need be.
8. Saute crab cakes 4-5 minutes a side.
9. Serve immediately or, if cooking in batches, keep in warm oven (150 or 200) until ready to serve.
10. To make vinaigrette, whisk all ingredients together.
11. Will keep in refrigerator for a week so it's easy to make ahead.
12. Toss vinaigrette with mixed baby greens and serve crab cakes over top.
13. Drizzle extra vinaigrette over crab cakes.

jumbo lump crab meat, egg, mayonnaise, worcestershire sauce, tabasco sauce, lemon juice, breadcrumbs, bay seasoning, mustard, butter, garlic, salt, extra virgin olive oil, lemon juice, onion, mustard, lemon zest, sugar, salt

Taken from www.food.com/recipe/perfect-crab-cakes-chesapeake-bay-style-with-lemon-vinaigrette-239614 (may not work)