Spicy Mayo:

1/2 Cup Mayo
Juice of 1 lemon
1 Tsp. Cayenne Pepper
1 Tsp. Garlic Powder
1 Tsp. Salt
1 Tsp. Pepper

Mix all of the ingredients together in a small bowl, cover and refrigerate until ready to use.

Crab Cakes:

1 16 oz. Container of Lump Crab Meat
2 Tbsp. Mayo
1 Tbsp. Mustard
1 Tbsp. Worcestershire
1 Tsp. Garlic Powder
1 Tsp. Cayenne Pepper
2 Tbsp. Freshly chopped Parsley
1/2 Red Pepper, Diced
2 Sprigs of Green Onion, chopped
1 Egg, lightly beaten
1/2 Cup Italian Style GF Breadcrumbs
2 Tbsp. Extra Virgin Olive Oil

1. Mix all of the ingredients together in a medium sized bowl until fully combined.
2. Cover and Refrigerate for 30 minutes.
3. Remove the bowl from refrigerator. Heat a large skillet over medium high heat and add 2 tbsp. olive oil to the pan.
4. Using a large spoon, scoop about a palm full of the crab mixture and form into a patty. Add the patties to the skillet and fry on each side about 4 minutes or until golden brown.
5. Serve with the spicy mayo drizzled over and enjoy!
* This recipe makes about 8-10 small crab cakes. They will keep in the refrigerator about 4 days.