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Chesapeake Bay Crab Cakes
| Ingredients | |||
| 1 | each | egg | |
| 1 | teaspoon | sharp prepared mustard | |
| 1 | tablespoon | lemon juice, freshly squeezed | |
| 6 | tablespoon | olive oil, divided | |
| 1/2 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 1 | pound | lump crabmeat, picked clean | |
| 1/2 | cup | dry, unflavored bread crumbs | |
| 1 | cayenne pepper | ||
| 4 | tablespoon | butter | |
| 1 | parsley | ||
| 1 | lemon wedges | ||
| 1 | tartar sauce | ||
Directions: | |||
| 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 remaining 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 with parsley, lemon, tartar, if desired. Makes 4 main-course servings, 8 appetizers. | |||
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