2 lbs. Chesapeake blue crab
1/3 c. mayo
1 1/2 tbsp. Dijon mustard
2-3 extra large eggs
2 tbsp. lemon juice
1 tsp. Old Bay seasoning
1/2 c. soft bread crumbs
2 tbsp. chopped parsley
2 tbsp. minced green onion
1 tsp. lemon zest
pinch cayenne pepper
2 tsp. prepared horseradish
salt & pepper to taste
flour
clarified butter or peanut oil

Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning. Gently fold into crab meat. Portion into 3 1/2-ounce cakes. Lightly flour and sauté in butter (or oil). Serve immediately with "Cocktail Sauce From Hell."

Serves 6.

Cocktail Sauce From Hell:

2 minced garlic cloves
2/3 c. fancy ketchup
1 tbsp. spicy horseradish
2 shakes Tabasco Sauce
lemon juice
1 tsp. Worcestershire Sauce
1 tsp. Old Bay Seasoning
3/4 c. aioli (garlic mayo)

Mix together and chill.

Makes 2 cups. Serve with Chesapeake Bay Blue Crab Cakes.