A recipe for Chesapeake Bay Crab Cakes. Follow the simple recipe instructions for Chesapeake Bay Crab Cakes shared by other home cooking experts.
Ingredients
Ingredients 1 each egg1 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
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.
