Fresh crab cakes anyone?

I made lump crab cakes last night along with a dipping sauce.

They were so delicious and fresh.

First, I made fresh mayonnaise.  One egg yolk, fresh lemon juice, white pepper, salt and olive/corn oil. 
I think when most of us buy our Hellmans, we use a bit too much, and so we buy the lower fat version to be 'healthier'. 
Well, if you made mayo from scratch every 4 days or so, you would use less than HALF of regular mayo because the fresh is so rich, and don't forget--NO CHEMICALS, no processing, etc. 

Just yummy mayo.   I then added chopped capers, more fresh lemon juice, salt, pepper, and my own roasted whole cloves of garlic.

This was the dipping sauce for the crabcakes.

I placed 1 cup heavy cream and 4 slices un crusted bread, paprika, and garlic powder in a saucepan and reduced by half and brought down to room temperature before adding to the crab meat, along with one egg, lemon juice, salt, pepper, roasted green onions, and a speck of panko breadcrumbs.  I then formed them into patties (6 using 1 pound lump crab meat), dusted in flour, fried in 1 tsp. butter/2 tsp olive oil, for 3 minutes each side.  Place in preheated 375-400 degree oven for 10 minutes-this firms them up nicely.

I served a baby field green salad with tomatoes, almonds, seseame seeds, dried cranberries with a homemade basil balsamic vinegariette dressing.

Along with the crabcake, I took canned artichoke hearts, drained an rinsed, fresh lemon juice, olive oil, salt and pepper, garlic powder, and fresh parsley.  I marinated them for 4 hours and served nice and cold along with the hot crabcakes.

The crabcakes were subperb and delectible, the sauce fresh and creamy.  The salad was perfect because I used a great balsamic vinegar--invest in the good stuff, it makes a world of difference.

Note:  I have two crabcakes left.  Since it's raining out today, I look forward to lunch and eating leftovers.  Leftovers will never taste better!