1 pound fresh jumbo lump crab
1 cup mayo
2 tablespoons old bay
1/2 red pepper, roasted
1 teaspoon roasted garlic
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
salt and pepper to taste
2 ounces extra virgin olive oil
Note: It is important to use the very best lump crabmeat you can afford.
Clean crab of any shells and place in bowl. Combine remaining ingredients in separate bowl and reserve. Mix crab with dressing and season to taste. In a large sauté pan heat olive oil and place two 2-ounce cakes in pan. Cook cake until golden brown on each side. Serve with choice of favorite sauces.