8 oz Lump crab
2 slices brioche or challah
1/2 cup milk
1 tsp old bay seasoning
1 tsp minced garlic
1 tsp westerchire
1/3 cup mayonnaise
1 cup of panko bread crumbs
2 tsp dijon mustard
1/2 cup olive oil
1/2 tsp Salt and pepper
1/4 cup cream
3 tablespoons sour cream
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp chipotle pepper
1/8 tsp black pepper
1/8 tsp sugar
1/2 fresh lime
Combine all ingredients together and mix thoroughly.
Set oven to 375 degrees
Put the brioche and milk in a bowl and allow bread to soak up milk. Set aside.
Add the crab, old bay seasoning, minced garlic, mayo, dijon, beaten egg and salt and pepper.
Mix together but do not over mix.
Take brioche and squeeze out all the milk. Add to a bowl of crab mixture and mix together.
In a shallow plate add the panko bread crumbs
Shape crab mixture into round circles any size you like.
Add crab to panko mix and coat entirely. Do the same with all your mixture.
In a saute pan, add 1/4 cup olive oil and heat pan to a medium high.
When olive oil is hot, add crab cakes 2 at a time until golden on each side. Place on the sheet pan rack.
Your pan may burn the panko crumbs, if this occurs, clean pan for each batch and the rest of the olive oil to pan.
When finished, put all crab cakes into the oven for about 10 minutes.
Plate each crab cake and sprinkle lemon juice over each.
Add sauce to crab cake and ENJOY!!