Best Ever Aquarium Crab Cakes

I am not very fond of seafood, but even I love these crab cakes. They are delicious and savory. I've modified the recipe slightly from the version published in the Houston Chronicle.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• For Crab Cakes

• 1⁄2 cup low-calorie mayonnaise
• 1 1⁄2 teaspoons ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon  Old Bay Seasoning
• 1 1⁄2 teaspoons Dijon mustard
• 1 1⁄2 teaspoons lemon juice
• 4  egg yolks
• 1 1⁄2 tablespoons Worcestershire sauce
• 2  cups  fresh breadcrumbs (I crumble up two slices of day old bread)
• 1⁄3 cup  chopped fresh parsley
• 1 1⁄2 lbs fresh lump crabmeat (frozen crabmeat works just as well, but needs to be thawed first)
• 1  tablespoon olive oil (or vegetable oil)

• For Dipping Sauce

• 1  bottle  tartar sauce
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon  Old Bay Seasoning

Directions

1. In a mixing bowl, combine the first 10 ingredient by hand or with a large spoon.
2. Pick through the crabmeat for bits of shell or cartilage, trying not to break up the crab lumps.
3. Fold the crabmeat gently into the mixture.
4. For 8 to 10 crab cakes of roughly equal size (~3inch round), working as quickly as possible to maintain a cold temperature as much as possible.
5. Makes roughly 24 bite sized cakes.
6. Lightly oil a frying pan and cook cakes over medium heat until golden brown on both sides, about 3 minutes per side.
7. For a healthier cooking method, place the crab cakes on a baking sheet and cook under the broiler until the tops are a golden brown.
8. Flip the crabcakes once so that both sides get cooked.
9. For the Dipping Sauce combine the tartar sauce, lemon and Old Bay seasoning in a small bowl.