Best Ever Aquarium Crab Cakes

• 12 cup low-calorie mayonnaise
• 1 12 teaspoons ground black pepper
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon Old Bay Seasoning
• 1 12 teaspoons Dijon mustard
• 1 12 teaspoons lemon juice
• 4 egg yolks
• 1 12 tablespoons Worcestershire sauce
• 2 cups fresh breadcrumbs (I crumble up two slices of day old bread)
• 13 cup chopped fresh parsley
• 1 12 lbs fresh lump crabmeat (frozen crabmeat works just as well, but needs to be thawed first)
• 1 tablespoon olive oil (or vegetable oil)
• 1 bottle tartar sauce
• 1 teaspoon fresh lemon juice
• 12 teaspoon Old Bay Seasoning

1. In a mixing bowl, combine the first 10 ingredient by hand or with a large spoon.
2. Pick through the crabmeat for bits of shell or cartilage, trying not to break up the crab lumps.
3. Fold the crabmeat gently into the mixture.
4. For 8 to 10 crab cakes of roughly equal size (~3inch round), working as quickly as possible to maintain a cold temperature as much as possible.
5. Makes roughly 24 bite sized cakes.
6. Lightly oil a frying pan and cook cakes over medium heat until golden brown on both sides, about 3 minutes per side.
7. For a healthier cooking method, place the crab cakes on a baking sheet and cook under the broiler until the tops are a golden brown.
8. Flip the crabcakes once so that both sides get cooked.
9. For the Dipping Sauce combine the tartar sauce, lemon and Old Bay seasoning in a small bowl.

lowcalorie mayonnaise, ground black pepper, red pepper, mustard, lemon juice, egg yolks, worcestershire sauce, fresh breadcrumbs, parsley, lump crabmeat, olive oil, tartar sauce, lemon juice

Taken from www.food.com/recipe/best-ever-aquarium-crab-cakes-91753 (may not work)