2 eggs 1 tablespoon seeded and minced jalapeno 1/4 cup minced red onion 1 1/2 cups minced sourdough bread (about 2 slices) 2 tablespoons mayonnaise 2 teaspoons Old Bay Seasoning 1 teaspoon minced cilantro 2 teaspoons minced parsley 1/2 teaspoon whole grain Dijon mustard 1/2 cup panko bread crumbs 1 pound jumbo lump crab meat, picked and cleaned Butter and olive oil for frying

Step 1 In a large bowl, beat the eggs, then add the jalapeno, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.

Step 2 Form the mixture into 10 crab cakes. Heat a medium saute pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.

Step 3When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.

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