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