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  Recipe Home » Appetizers » Chesapeake Bay Crab Cakes
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  Chesapeake Bay Crab Cakes
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 172
Ingredients:
1 tsp Sharp prepared mustard
1 tbsp Freshly squeezed lemon juice
6 tbsp Olive oil, divided
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1 lb Lump crabmeat, picked clean
1/2 cup Dry, unflavored bread crumbs
1 pinch Of cayenne pepper
4 tbsp Butter
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

From: Captain's Galley, Main St., Chrisfield, Md.

Cheryl
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