Garlic Olive Oil and Pineapple Balsamic Crab Cakes

• 1 lb lump crab meat, picked over for shells
• 1/4 cup The Little Shop Garlic Olive Oil
• 2 tablespoons The Little Shop Pineapple Balsamic Vinegar
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• 2 tablespoons butter (for frying)
• Lemon wedges for serving

Instructions:

• In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and Pineapple Balsamic Vinegar. Mix until smooth.
• Gently fold in the crab meat, chopped bell pepper, green onions, and panko breadcrumbs. Be careful not to break up the crab meat too much.
• Drizzle the Garlic Olive Oil over the mixture and fold it in until everything is well combined.
• Season the mixture with salt and pepper to taste.
• Cover and refrigerate the mixture for at least 30 minutes to allow it to firm up.
• Once the mixture has chilled, form it into 6-8 patties (depending on your preferred size).
• Heat the butter in a large skillet over medium heat.
• Cook the crab cakes in batches, frying them for about 3-4 minutes on each side, or until they are golden brown and crispy.
• Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve the crab cakes hot with lemon wedges on the side.  Optionally, you can drizzle a little extra Pineapple Balsamic Vinegar on top of the crab cakes for added flavor before serving.