1/4 C Mayonnaise
1 T Worchestershire Sauce
1 t Tabasco Sauce
1 Egg
1/4 C Plain, Unseasoned Bread Crumbs
1 T Heavy Cream
1 T Old Bay Seasoning
1 Small Bunch Chives, finely chopped
1 lb Lump Crab Meat

Method:

• In medium bowl, combine mayonnaise, heavy cream, worcestershire sauce, Old Bay Tabasco, chives and egg.
• Mix together lightly, add crab meat, bread crumbs and combine.
• Divide into four equal portions and roll into balls.
• Then flatten each into a patty in a very hot, non-stick sauté pan.
• Heat 1 tablespoon of extra virgin olive oil or 1 tablespoon of clarified butter.
• Cook crab cakes 1 to 2 minutes on each side or until golden brown.
• Meanwhile, heat oven to 350 degrees.
• Transfer crab cakes to oven and bake, uncovered 8 to 10 minutes.
• Remove from oven, blot on paper towels, and carefully place on serving dish.
• Serve with mustard sauce.

1 C Mayonnaise
1 t Dijon Mustard
1 T A-1 Steak Sauce
1 t Lemon Juice
1 Egg Yolk
1 T Worcestershire
1 t Extra Virgin Olive Oil

Method:

• In a medium sized bowl, wisk all ingredients together until well combined.
• Spoon into small dishes to accompany the crabcakes.
• Chef recommends serving along with a vegetable medley, creamed or sautéed spinach, asparagus, and french or cottage fries.