Easy Crab Cakes

Directions

1. 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. 2
   Form the mixture into six 3-inch patties.
3. 3
   Refrigerate for about 1 hour, until firm.
4. 4
   Heat the butter and olive oil in a large skillet over medium heat until sizzling hot (see Know-how, page 100).
5. 5
   Add the crab cakes and cook for about 3 minutes per side, turning only once, until golden brown.
6. 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. 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. 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. 9
   Stir gently to mix.
10. 10
    Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 2 days.