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Makes 10)  3 oz. crab cakes.

~Crab cakes

1 lb. lump crab meat

½ tsp. extra virgin olive oil

¼ c. red onion finely chopped

¼ c. celery finely chopped

¼ c. red pepper finely chopped

½ c. basil julienne

2 T. garlic and herb bread crumbs

½ c. mayonnaise

½ tsp. cracked black pepper

Lemon wedges

~Cajun Lobster Sauce

1 c. heavy whipping cream

2 T. Cajun seasoning

1 tsp. Worcestershire sauce

½ tsp. paprika

1 tsp. Tabasco sauce

1 tsp. lobster base

2 T. butter melted

½ c. green onions chopped

Crab cakes~

Spread lump crab meat on baking sheet lined with parchment paper and broiling it 3 minutes.

Remove baking sheet from oven and transfer crab meat to large bowl.

Using saucepan, sauté chopped red onion, celery and red pepper in 1 teaspoon of extra virgin olive oil 5 minutes.

Remove saucepan from heat and allow vegetable mixture to cool.

Add cooled vegetable mixture - julienne basil to crab mixture and mix.

Fold in mayonnaise and cracked black pepper.

Use an ice cream scoop to scoop mixture into mounds. Arrange crab cake mounds onto a baking sheet lined with parchment paper.

Bake crab cakes 350º  12 minutes- turn on  broiler and broil crab cakes 3 minutes.

Remove crab cakes - plate them on top of Cajun Lobster Sauce (recipe below and serve with lemon wedges.

~ Cajun lobster sauce~

Reduce  heavy cream in a saucepan over medium heat 8-10 minutes.

Add Cajun seasoning to reduced cream and whisk together.

Whisk in Worcestershire, paprika and Tabasco sauce.

Whisk in lobster base, melted butter and chopped green onions. Allow sauce to simmer on medium heat 5 minutes before serving.