1 pound (16 oz) fresh crab meat (lump crab if you can get it)
1 ½ tablespoon minced shallots (this way you get the onion and garlic taste all together)
1 tablespoon chopped fresh cilantro (or to taste)
1 egg (to bind it all together)
1/8 teaspoon Tabasco sauce (or to taste)
salt and pepper (to taste)

2 cups fresh breadcrumbs (which is about 3 slices of fresh white bread processed in a food processor)
1/3 cup of sliced blanched almonds

3 tablespoons of olive oil and 1 tablespoon of butter for frying

In a food processor, process bread slices and sliced almonds until they are a fine breadcrumb texture. Place in a low rimmed tray and set aside.

Place the crabmeat in a large mixing bowl and finger it well to remove any cartilage that may be hiding in it. Then add the shallots, cilantro, egg, Tabasco, salt and pepper. Mix well. Shape into 1 inch, bite-size patties and place on a platter. Coat each crab cake with the breadcrumb mixture and refrigerate for about 20 minutes, so the bread crumbs have time to adhere to the crab cakes.

Heat a cast iron skillet and add butter and olive oil. Fry the crab cakes on both sides until golden brown. Please on a serving platter and cover with foil. Place in a very low oven to keep warm until all are done, and it’s serving time.

Lime Aioli

¼ cup to ½ cup good quality mayo
Juice of 1 lime
Zest of one lime
1/8 teaspoon minced garlic
salt to taste

Real easy. Mix all the above ingredients together in a mixing bowl. Refrigerate until ready to top crab cakes!