3 cans of lump crab meat, 14 oz. each

3 eggs, beaten

1 cup of mayonnaise

zest of 2 lemons

juice of 1 lemon

2 cups unseasoned bread crumbs

¼ cup of chopped Italian parsley

Salt and pepper to taste

Olive Oil and Butter for frying

Directions:

Put the contents of the three cans of crab in a bowl. Add the beaten eggs, mayonnaise, lemon zest and lemon juice. Gently, break apart the crab, and incorporate the ingredients together. Next, add the bread crumbs, chopped parsley, and salt and pepper. Fold these ingredients together with the crab mixture with a spatula being very careful not to break apart the lump crab meat. With a scoop or busher, place balls of the crab mixture onto a baking tray. Form the balls into standard cake shapes.

Place a frying pan on the stove over medium-high heat. Add a few tablespoons of olive oil and butter to the pan. When the oil becomes hot, place the crab cakes, one at a time into the pan and fry until golden brown on each side. Remove from the pan onto a paper towel to remove excess oil. Place the crab cakes on a baking sheet covered with aluminum foil and sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes, or until heated throughout. Serve with lemon wedges and tartar sauce. Left-overs may be used to make crab cake sandwiches.