Killer Crab Cakes

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34396,00.html

1 starchy potato, peeled and thinly sliced 2 cloves garlic Coarse salt Handful fresh flat-leaf parsley Couple sprigs fresh thyme, leaves finely chopped 1/2 lemon, zested and juiced 1/2 teaspoon crushed red pepper flakes 2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter 7 tablespoons extra-virgin olive oil, divided

Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.

Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.