Crab Cakes

2 lbs. crab meat
2 eggs
1/2 cup Italian-style or Panko-style breadcrumbs
2 tbs. chives, minced Juice of 1/2 lemon
1/3 cup mayonnaise with olive oil or plain Greek yogurt
1 1/2 tbs. yellow mustard
1 1/2 tbs. whole grain mustard
1 tbs. Old Bay seasoning
Sea salt, to taste
Black pepper, to taste
2 tbs. extra virgin olive oil

Preheat oven to 350°. Make sure to check through
the crabmeat and remove any pieces of shell. In a
bowl, combine crab, eggs, breadcrumbs and chives,
give a quick stir. Add lemon juice, mayonnaise, mustards,
Old Bay seasoning, salt and pepper; mix well. Shape
mixture tightly into 8 patties and flatten gently to form
cakes, place on a baking parchment-lined pan. Heat a
skillet over medium heat and add olive oil. Add the crab
cakes in batches of 4 and cook until just slightly golden
brown on the bottom. Turn the cakes over and cook other
side the same way. Remove from skillet and place on baking
pan lined with parchment paper and bake for 10 - 15 minutes
or until cooked through. Serve with slices of fresh lemon.