Crab Cakes

• 2 large eggs
• 1/2 cup mayonnaise, fresh or good-quality purchased
• 1 to 2 tablespoons French Dijon mustard
• 1 pound excellent-quality lump crabmeat, cartilage removed
• 2 tablespoons chopped parsley
• 1/4 cup finely chopped scallions
• 2 teaspoons capers, crushed
• 1 tablespoon finely chopped cornichons
• 2 cups fresh breadcrumbs
• 1 teaspoon Old Bay Seasoning
• Pinch of cayenne
• Vegetable oil
• Ratatouille
• Green and Yellow Squash Ribbons
• Any green salad
• Basil Oil
• Chive Oil

1. For breadcrumbs, tear 4 slices of bread, crusts removed, into 1-inch pieces.
2. Pulse in the food processor until the crumbs are medium-fine.
3. In a mixing bowl, lightly beat the eggs, add the mayonnaise and mustard, and combine.
4. Add the crabmeat and toss lightly.
5. Add the parsley, scallions, capers, and cornichons and mix.
6. Gently fold in 1 1/2 cups of the breadcrumbs.
7. Add the Old Bay Seasoning and the cayenne.
8. Form into 2-inch cakes and coot lightly with the remaining 1/2 cup of breadcrumbs.
9. Refrigerate 1 hour.
10. In a large skillet, heat the oil until shimmering over medium-high heat.
11. (The oil should come one third of the way up the crab cakes.)
12. Fry the cakes until golden brown and drain on paper towels.
13. Serve hot.

eggs, mayonnaise, mustard, lump crabmeat, parsley, scallions, capers, cornichons, fresh breadcrumbs, cayenne, vegetable oil, green, basil, chive oil

Taken from www.cookstr.com/recipes/crab-cakes-3 (may not work)