Odeon's Sauteed Crab Cakes

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1 pound lump or jumbo lump crabmeat

1/4 cup finely chopped flatleaf parsley

1 bunch scallions, roots trimmed, thinly sliced

3/4 cup fresh bread crumbs

2 large eggs

1/4 cup milk

Pinch of cayenne pepper

1 teaspoon Worcestershire sauce

Fine sea salt and freshly ground black pepper

3 tablespoons unsalted butter

1 lemon, thinly sliced, for garnish

Remoulade Sauce for garnish, see note

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1. Pick over crabmeat to remove shells, keeping meat as whole as possible. Toss crab with the parsley, scallions, and breadcrumbs in a large mixing bowl.

2. Mix eggs, milk, cayenne, Worcestershire, and salt and pepper to taste in a small bowl, pour over the crab mixture and mix gently to blend, being careful not to break up the crabmeat. Shape into 6 cakes, pressing gently to help them hold together.

3. Heat the butter over medium heat in a large nonstick frying pan until sizzling. Brown the crab cakes on both sides, about 4 minutes per side. Serve immediately with lemon slices and Remoulade Sauce.

Note: For Remoulade Sauce: Combine well in a bowl:  

1 cup Hellmann's mayonnaise  

1 teaspoon finely chopped capers

1 teaspoon finely chopped

      cornichons or sour pickle

1 teaspoon finely chopped shallot

1/2 garlic clove, minced to a paste

1/2 teaspoon smooth Dijon mustard

juice of 1 lemon

1/2 teaspoon Old Bay seasoning

1 teaspoon minced fresh parsley

1 teaspoon minced chives

sea salt, and freshly ground pepper. Chill covered for at least 2 hours. (Can be prepared up to 48 hours in advance and kept in an airtight container until ready to use.)

Per serving (without garnishes): 222 calories, 20 grams protein, 13 grams carbohydrates, 2 grams sugar, 10 grams fat, 154 milligrams cholesterol, 392 milligrams sodium, 3 grams dietary fiber.

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