Chesapeake Bay Crab Cakes recipe
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Categories of Recipe
Appetizers Recipes
Cake Recipes
Sea food Recipes
 
Timings & Yeildings
Prepration : 15mins
Cooking : 15mins
Total : 30mins
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1 each egg
1 teaspoon mustard hot, prepared
1 tablespoon lemon juice freshly squeezed
6 tablespoons olive oil divided
1/2 teaspoon salt
1 x pepper freshly ground
1 pound lump crabmeat picked clean
1/2 cup bread crumbs
1 x cayenne pepper
4 tablespoons butter
1 x parsley
1 each lemon cut into wedges
1 x tartar 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 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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