Chesapeake Bay Crab Cakes
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- 1 tsp
- sharp prepared mustard
- 1 Tbsp
- lemon juice, fresh
- 6 Tbsp
- olive oil, divided
- 1/2 tsp
- 1 lb
- lump crabmeat, picked clean
- 1/2 c
- bread crumbs, plain
- 4 Tbsp
- lemon wedges
- tarter sauce
- cayenne pepper
1Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
2While beating vigorously, gradually pour 4 tablespoons of olive oil into the egg mixture in a thin stream.
3When smooth and creamy, stir in salt and pepper.
4Gently fold in crabmeat, then bread crumbs and cayenne pepper.
5Shape into 8 patties, each about a half-inch thick.
6They will want to fall apart, but that's the idea of a good crab cake.
7You want only enough non-crab stuff to just barely bind them.
8Melt butter together with remaining 2 tablespoons of olive oil in skillet over medium heat.
9When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
10When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels.
11Serve immediately with parsley, lemon and tartar sauce, if desired.
12Makes 4 main-course servings, 8 appetizers.