Crab Cakes

Cakes:

Extra-virgin olive oil

1/4 cup onion, finely minced

1 garlic clove, finely minced

240 grams lump crabmeat

1/2 cups fresh bread crumbs

1 teaspoon mayo or Greek yogurt 

1  egg white

1 teaspoon lime juice

1 tablespoon chopped cilantro

Kosher salt

Freshly cracked black pepper

Sauce:

4 tablespoons Greek Yogurt

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

1  teaspoon Dijon mustard

1 teaspoon finely chopped capers

½ teaspoon minced garlic

1/8 teaspoon kosher salt

Lemon wedges, for garnish

1. Make the crab cakes first so they have time to firm up in the refrigerator before you cook them. 

2. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. 

3. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. 

4. To cook, heat a 3-count of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook until nice and crisp. Makes enough for 2 people.