CLASSIC CRAB CAKES WITH SPINACH LEMON AIOLI

Ingredients: 2 teaspoons Old Bay Seasoning or any dry seafood seasoning ½ cup plain bread crumbs 2 large eggs 2 teaspoons Worcestershire sauce 2 tablespoons mayonnaise Juice and zest of 1 lemon 1 tablespoon Dijon mustard 1 tablespoon melted butter 2 tablespoons chopped fresh parsley 1 pound lump crabmeat In a bowl, combine first 9 ingredients until well blended. Gently fold in crabmeat.  Shape into 8-10 crab cakes (about 2” in diameter). Can be made hours in advance, then chilled until ready to cook. Fry 4-5 at a time in ½ inch hot canola oil until browned on both sides, or bake at 375˚ for 10-12 minutes (turn after 5 minutes of baking) or broil until golden brown, 6 inches from heat source, turning once, for about 8-10 minutes.  Makes 8-10 cakes.  Serve the crab cakes on a bed of fresh greens, 2 per serving.  If serving a large group, make smaller crab cakes to be served in mini slider buns. (My Costco is now selling them in a package of 24.  Such a deal!)  Serve with a dollop of aioli on top. Spinach-Lemon Aioli 1 heaping handful of spinach leaves 3 tablespoons mayonnaise 1 large garlic clove, chopped 2 thin slices of lemon, seeds removed, rind left on Pinch of kosher salt ¼ cup half and half 2 tablespoons canola oil Place all ingredients in blender.  Puree until smooth and pale green.  Taste for seasoning.  Can be made a day in advance.  Makes 1 cup aioli.