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1
For the crab cakes: Drain the crab meat if needed.
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2
Pick through the meat for any rogue shells and put meat in a bowl.
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3
Add the cracker crumbs and chives to the crab meat.
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4
Toss the mixture together using your fingers to gently break apart some of the lumps.
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5
In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard and Worcestershire sauce.
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6
Once well mixed, stir it into the crab mixture.
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7
Fold the mixture with your hands until mixed thoroughly.
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8
Cover with plastic wrap and refrigerate for at least one hour.
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9
Scoop the crab mixture into six 1/2-cup mounds (or four larger mounds, however you wish to divide it) and lightly pack the meat into patties; the patties should be approximately 1 inch thick.
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10
Heat the oil in a large non-stick skillet over moderate heat.
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11
When the oil starts to simmer, carefully place the crab cakes into the pan.
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12
If the crab cakes are larger, cook them one at a time.
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13
Cook until the underside of the cakes are dark golden brown, approximately 4 to 6 minutes.
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14
Carefully flip the crab cakes.
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15
Reduce the heat to medium-low.
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16
Cook for another 4 minutes (approximate) or until you achieve a dark golden brown on that side as well.
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17
Remove the cooked cakes from the pan and repeat cooking the rest.
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18
For the lemon caper aioli: In a small bowl mix the capers into the mayonnaise.
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19
Add the lemon juice.
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20
Stir well until nicely combined.
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21
Taste and adjust ingredients to your preference.
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22
Place your burger and desired burger toppings on a bun, add some aioli and devour.
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23
Recipe adapted from Adams Maryland-Style Crab Cakes at inspiredtaste.net.
