Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Sharp prepared mustard 1 lb Lump crabmeat, picked clean
1 tb Freshly squeezed lemon juice 1/2 c Dry, unflavored bread crumbs
6 tb Olive oil, divided 1 pn Of cayenne pepper
1/2 ts Salt 4 tb Butter
1/2 ts Freshly ground black pepper

Chesapeake Bay Crab Cakes

Parsley, lemon wedges, tartar sauce as desired

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 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.

Makes 4 main-course servings, 8 appetizers

From: Captain's Galley, Main St., Chrisfield, Md.

Cheryl

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