Brooklyn Cafe Jumbo Lump Crab Cakes

Preheat the oven to 300 degrees F.

In a bowl combine crab meat, aioli, creole seasoning, egg and parsley and gently mix. Do not overwork the crab, as it breaks into pieces easily.

Form into patties of desired size and refrigerate for at least one hour; the patties will become firmer upon refrigeration. If any liquid weeps, discard it.

In a nonstick pan over medium-high heat, add butter. Add the crab cakes and cook until both sides are golden brown, turning just once. Transfer to the oven for 90 seconds.

Serve immediately.

For Aioli: In a blender, combine garlic, salt, egg yolk, lemon juice and mustard. With the motor running, add the oils, 1 tablespoon at a time, until thickened (a funnel helps prevent splashes).

Recipe Source: The Brooklyn Cafe, Atlanta