For the Crab Cakes
1 large egg
2-1/2 teaspoons Extra Virgin Olive Oil. (2 Tuscan and ½ Blood Orange)
1/2 teaspoons Dijon mustard
2 tablespoons Old Bay seasoning
1/4 teaspoon pepper & garlic powder or 2 garlic cloves
¼ teaspoon smoked paprika
1 teaspoon lemon juice
2 teaspoons finely chopped onion & celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (16 oz. cup)
½ stick of herbed cream cheese
¼ cup panko bread crumbs
Extra virgin olive oil, for cooking

For the Crab Cakes
Line a baking sheet with aluminum foil.
Combine the egg, extra virgin olive oil, Dijon mustard, Worcestershire, Old Bay, pepper, garlic, onion, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 9 crab cakes (about ½ cup each or a flattened golf ball size) and place on prepared baking sheet. Cover and refrigerate for at least 30 min.

Preheat a large nonstick pan to medium heat and coat with extra virgin olive oil. When oil is med/hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tomatoes, cucumbers and spinach salad.

OR, toast English muffins with our butter infused olive oil and place toasted crab cakes on top for an open faced crab cake sandwich.