Maryland Jumbo Lump Crab Cakes

(4 servings) – From Chef Keith Long

Ingredients

¼ cup dijon mustard
1 cup mayonnaise
1/8 cup panko
1 tsp. Worcestershire sauce
1/2 tbsp JO # 1
1 Whole Eggs
1 pound Fresh Maryland Jumbo Lump Crab Meat
2 Cloves Roasted Garlic
1 tbsp butter
1 tbsp olive oil
1 fresh Italian Black Truffle (optional)

Preparation

– In a mixing bowl whisk together eggs, ½ cup mayonnaise, Dijon
mustard, and Worcestershire sauce and JO #1. Gently fold in jumbo
lump meat, be careful not to break up the meat. Add the panko
while folding in the crab. Carefully form the crab cake mix into four
even cakes. Mix ½ cup mayonnaise with roasted garlic in a separate
bowl and set aside. Sauté the cakes at a medium/low heat in oil and
butter mix, cook on each side until they are fully cooked through the
middle.

– Plating: Place a spoonful of the garlic mayonnaise in the middle of a
plate and place crab cake on top. Using a Japanese Mandolin or
truffle slicer shave paper thin slices of the truffle and arrange them
on top of the crab cake.