Bobby Flay Crab Cakes

By beach cook

Everybody loves crab cakes, and they're the perfect party appetizer or meal-just shape them whatever size you want. Serve with aioli or your favorite dipping sauce.

Ingredients

• 1 pound jumbo lump crabmeat
• 1 medium yellow onion, chopped fine
• 4 cloves garlic, minced
• 1/2 to 3/4 cup bread crumbs
• 1/2 lime juice
• 1/4 cup fresh parsley
• 2 tablespoons extra virgin olive oil
• 3 tablespoons extra virgin olive oil

Preparation

Step 1

Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool.

In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes.

Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F.

Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp.

Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.