JUMBO LUMP CRAB CAKES

1 egg, beaten

½ c. mayonnaise

½ tsp. cayenne pepper

1 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. fresh parsley, chopped

1 tsp. shallots, minced 

1 tsp. garlic, minced

1 c. saltine crackers, finely crushed

1 lb. jumbo lump crabmeat

Mix egg, mayo, cayenne pepper, Worcestershire, and Dijon in a bowl and set aside. Sauté shallots and garlic in a small pan with 1 tablespoon of vegetable oil.  Add sautéed ingredients to bowl along with parsley. In a separate bowl sift through crabmeat for any shells without breaking meat apart. Toss with crushed crackers and fold egg mixture into crabmeat. Shape into cakes about 1 inch thick and place on a parchment-lined baking sheet. Preheat a frying pan on medium low for one minute, add ¼ cup oil to pan and wait until oil is shimmering. Add crab cakes and cook on the first side for 3-4 minutes until golden, turn to other side until uniformly cooked. Drain on paper towels. Serve with Tomato Gastrique or Remoulade Sauce.

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