Chesapeake Bay Crab Cakes Recipe

No Photo

Have you made this?

 Share your own photo!

Chesapeake Bay Crab Cakes

julie cranfill

By
@minie



Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1
egg
1 tsp
sharp prepared mustard
1 Tbsp
lemon juice, fresh
6 Tbsp
olive oil, divided
1/2 tsp
salt
pinch
pepper
1 lb
lump crabmeat, picked clean
1/2 c
bread crumbs, plain
4 Tbsp
butter
parsley
1
lemon wedges
tarter sauce
cayenne pepper

Directions Step-By-Step

1
Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
2
While beating vigorously, gradually pour 4 tablespoons 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 remaining 2 tablespoons 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. Drain on paper towels.
11
Serve immediately with parsley, lemon and tartar sauce, if desired.
12
Makes 4 main-course servings, 8 appetizers.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy