Recipe Detail Chesapeake Bay Crab Cakes

Chesapeake Bay Crab Cakes

Ingredients :
1 eachegg 1 teaspoonsharp prepared mustard 1 tablespoon lemon juice, freshly squeezed 6 tablespoon olive oil
, divided 1/2 teaspoon salt
1pepper, freshly ground 1 pound lump crabmeat, picked clean 1/2 cupdry, unflavored bread crumbs 1cayenne pepper 4 tablespoon butter 1parsley 1lemon wedges 1tartar sauce

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 in 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 remaining 2 tbs. of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes in skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately with parsley, lemon, tartar, if desired.

Makes 4 main-course servings, 8 appetizers.


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