Chesapeake Bay Crab Cakes

Recipe Ingredients

1 teaspoon	5ml	Sharp prepared mustard
1 tablespoon	15ml	Freshly squeezed lemon juice
6 tablespoons	90ml	Olive oil - divided
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 lb	454g / 16oz	Lump crabmeat - picked clean
1/2 cup	118ml	Dry - unflavored bread cru
1		Cayenne pepper
4 tablespoons	60ml	Butter

Recipe Instructions

Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.

Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.

Melt butter together with 2 Tbs of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately.

Makes 4 main-course servings, 8 appetizers

Source:
busycooks.tqn.com

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