Easy Crab Cakes

• 1 pound fresh jumbo lump crabmeat, picked over and shells removed
• 1/2 cup fresh bread crumbs (see Know-how, page 134)
• 3 tablespoons your favorite or Homemade Mayonnaise (page 280)
• 1 tablespoon whole-grain mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of ground cayenne pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 lemon or lime, cut into wedges

1. Combine the crab, bread crumbs, mayonnaise, mustard, lemon juice, parsley, salt, black pepper, and cayenne and stir just to mix, leaving the crab in large, unbroken lumps.
2. Form the mixture into six 3-inch patties.
3. Refrigerate for about 1 hour, until firm.
4. Heat the butter and olive oil in a large skillet over medium heat until sizzling hot (see Know-how, page 100).
5. Add the crab cakes and cook for about 3 minutes per side, turning only once, until golden brown.
6. Remove from the skillet, drain on a brown paper bag, and serve hot with lemon or lime wedges to squeeze over the cakes.
7. Place 1 pound fresh jumbo lump crabmeat in a medium bowl and pick through the meat to remove any remaining bits of shell, taking care not to break apart the large lumps in the process.
8. Add the juice of 1 lime; 2 tablespoons chopped fresh mint; 2 tablespoons your favorite or Homemade Mayonnaise (page 280) or extra-virgin olive oil; 1 cored, seeded, and minced jalapeno pepper; and sea salt and freshly ground black pepper to taste.
9. Stir gently to mix.
10. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 2 days.

lump crabmeat, bread crumbs, your favorite, wholegrain mustard, lemon juice, parsley, salt, freshly ground black pepper, ground cayenne pepper, unsalted butter, olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/easy-crab-cakes-383671 (may not work)