1 ts Sharp prepared mustard 1 lb Lump crabmeat, picked clean
1 tb Freshly squeezed lemon juice 1/2 c Dry, unflavored bread crumbs
6 tb Olive oil, divided 1 pn Of cayenne pepper
1/2 ts Salt 4 tb Butter
1/2 ts Freshly ground black pepper
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
Yields
4 servings