Chesapeake Bay Crab Cakes
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sharp prepared mustard
lemon juice, fresh
olive oil, divided
lump crabmeat, picked clean
bread crumbs, plain
Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
While beating vigorously, gradually pour 4 tablespoons 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 tablespoons 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 and tartar sauce, if desired.
Makes 4 main-course servings, 8 appetizers.