Classic Crab Cakes

(adapted from Martha Stewart's Hors d'Oeuvres Handbook

Makes about 3 dozen mini crab cakes or 6 regular-size crab cakes

16 oz. lump crabmeat, picked over to remove any cartilage
2 slices good white bread, food-processed to make very small crumbs
1 heaping Tbls. Dijon mustard
1 ½ tsp. Worcestershire sauce
2 tsp. seafood seasoning (Phillips or Old Bay)
1-2 medium jalapeño peppers, seeds and ribs removed, finely minced
¼ cup fresh cilantro, finely-chopped
1 lg. egg, lightly beaten
1 lg. shallot, minced
3 Tbl. prepared or homemade mayonnaise
zest of 1 lg. lemon
freshly-ground black pepper
3-4 Tbls. vegetable oil

Preheat oven to 400º. Line a large baking sheet with parchment paper. Set aside.

Combine crabmeat and breadcrumbs in a bowl. In another medium bowl, combine mustard, Worcestershire sauce, seafood seasoning, jalapeños, cilantro, egg, shallot, mayonnaise, and lemon zest. Combine this mixture to the crabmeat, stir to combine well. Season with black pepper. Using your fingers, shape into 6 crab cakes.

Heat oil in a large skillet (we prefer cast-iron) over medium heat. Place the crab cakes in the pan and cook until golden brown on the bottom, about 2-3 minutes. Turn the crab cakes and repeat process.

Transfer the crab cakes to the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.

Serve warm with Chili-Lime Aioli