PRIDE OF BALTIMORE CRAB CAKES (Chef David Lentz)

1 cup mayonnaise
¼ cup extra-virgin olive oil
¼ cup + 2 Tbs grapeseed oil
1½ Tbs fresh lemon juice
Cayenne pepper & fine sea salt
1 garlic clove, peeled & chopped
1 lb.jumbo lump crabmeat picked over
1 cup finely crushed saltines
1 lg. egg, lightly beaten
1 Tbs Dijon mustard
½ tsp Tabasco sauce
1 Tbs Worcestershire sauce

1. In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and ¼ cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer ½ cup of this mixture to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl mixture, then transfer this aioli to a serving bowl.

2. In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved ½ cup of mayonnaise mixture. Shape this mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.

3. Preheat the oven to 400 degrees. Heat the remaining 2 Tbs of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer the crab cakes to plates and serve with the garlic aioli.