Jordan's Crab Cakes

Ingredients

• 2½ tbsp fresh parsley, chop
• 2 cups ex-heavy mayonnaise
• 5 tbsp Worcestershire sauce
• ⅔ tsp cayenne
• 3 tbsp Old Bay seasoning
• ⅔ tsp white pepper
• 1½ large eggs
• 7 oz cracker meal
• 3 lbs lump crabmeat, pick over
• ½ cup drawn or clarified butter

Lemon basil mayonnaise

• 2 cups heavy mayo
• 2 tbsp fresh basil, chop
• ¼ cup lemon juice
• 1 tbsp Dijon-style mustard
• ⅔ tsp white pepper

Mustard mayonnaise

• 2 cups heavy mayo
• ½ cup dry mustard
• ½ cup champagne vinegar
• ½ cup grainy mustard
• ¼ cup Worcestershire
• ¼ cup light brown sugar

Directions

Cakes

1. In a bowl combine well parsley, mayo, Worcestershire and seasonings.
2. Add eggs and cracker meal and combine well.
3. Add crabmeat and combine gently.
4. Form lightly into 12 patties.
5. Preheat oven to 450°F.
6. In a cast iron skillet heat butter over moderately high heat until hot but not smoking.
7. Cook cakes, turning, until lightly browned.
8. Put cakes on a baking sheet and bake for 10 minutes.
9. Serve with mayonnaise

Mayonnaises

1. Combine ingredients for each mayonnaise and serve with cakes.