extra-virgin olive oil
1 onion; finely minced
4 cloves garlic; finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs
2 tablespoons mayonnaise
1 large egg white
1/2 lime; juiced
1/4 cup cilantro leaves; freshly chopped
kosher salt
black pepper
lemon wedges; for garnish

1. Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

2. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

3. To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Note: Make bread crumbs from 4 or 5 slices white bread with the crusts removed and processed in food processor.