Crab 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

2 teaspoons mayonnaise

1  egg white

1 teaspon lime juice

1 tablespoon chopped cilantro

Kosher salt

Freshly cracked black pepper

Lemon wedges, for garnish

Make the crab cakes first so they have time to firm up in the

refrigerator before you cook them. 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. Shape the mixture into

6 fat crab cakes. Put them on a plate, cover, and stick them in the

refrigerator to chill. To serve, heat a 3-count of olive oil in a large

saute pan over medium heat. Add the crab cakes and cook until nice 

and crisp. Makes enough for 2 people.