Marie's Crab Cakes

Serves 4-6 as an appetizer.

Ingredients:

2 Tablespoons minced green onions (just the green part)

1 Tablespoon minced fresh lemon basil (if you can't find this herb, feel free to use another, such as dill, cilantro, or parsley)

3 Tablespoons freshly grated parmesan cheese

1 teaspoon Old Bay Seasoning

2 Tablespoons plain bread crumbs (more if desired)

3 Tablespoons light mayonnaise

Freshly ground black pepper

1 large egg

1 pound fresh lump crab meat (check for shell, but do not wash)

4 Tablespoons extra virgin olive oil

Garnish:

1-2 cups mixed greens

Extra virgin olive oil

Tarragon vinegar (or other salad vinegar, such as balsamic, white balsamic, etc.)

Sea salt and black pepper to taste

4-5 pitted green olives

Instructions:

In medium-sized bowl, toss all ingredients except crab meat and olive oil. Once ingredients are mixed, add crab. Toss gently to coat crab.

Using your hands, form balls of crab mixture into round patties. Place on a parchment-paper lined baking sheet. When you are finished making all of the patties, place the baking sheet in the freezer. Chill the patties for about 15-30 minutes. This will help the cakes keep their shaped when cooked.

In medium-sized skillet, heat 2 Tablespoons olive oil. Place 2-3 crab cakes in the skillet and cook for about 3-4 minutes per side, or until nicely browned.

Toss mixed greens in oil, vinegar, salt, and pepper. Place in the center of a plate. Arrange crab cakes around the greens. Add olives on top.

Serve immediately.