Chesapeake bay crab cakes Recipe

Home -> [Appetizers, Cakes, Desserts, Pastry, Seafood] -> [Chesapeake bay crab cakes Recipe]

Chesapeake bay crab cakes

Artist:	_	Yield:	4
Categories:	Appetizers, Cakes, Desserts, Pastry, Seafood	Rating:	0
Favorites	Add to Favorites	Print Recipe

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	lbs	Lump crabmeat, picked clean
1/2	cup	Dry, unflavored bread crumbs
1	pinch	Of cayenne pepper
4	tbsp	Butter

Procedures:

1	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.
2	While beating vigorously, gradually pour 4 tbs of olive oil into the egg mixture in a thin stream.
3	When smooth and creamy, stir in salt and pepper.
4	Gently fold in crabmeat, then bread crumbs and cayenne pepper.
5	Shape into 8 patties, each about a half-inch thick.
6	They will want to fall apart, but that"s the idea of a good crab cake.
7	You want only enough non-crab stuff to just barely bind them.
8	Melt butter together with 2 tbs of olive oil in skillet over medium heat.
9	When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
10	When well browned (2 to 3 minutes), gently turn and cook other side.
11	Drain on paper towels.
12	Serve immediately.
13	Makes 4 main-course servings, 8 appetizers