Chesapeake Bay Crab Cakes

Chesapeake Bay Crab Cakes Recipe

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julie cranfill



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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

How to Make Chesapeake Bay Crab Cakes


  • 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.

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About Chesapeake Bay Crab Cakes

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

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