Chesapeake bay crab cakes
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Chesapeake bay crab cakes
  Crab    Cakes    Appetizers    Seafood  
Last updated 6/12/2012 12:48:16 AM. Recipe ID 9282. Report a problem with this recipe.
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      Title: Chesapeake bay crab cakes
 Categories: Appetizers, Seafood
      Yield: 4 Servings
 
      1 ts Sharp prepared mustard
      1 tb Freshly squeezed lemon juice
      6 tb Olive oil, divided
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      1 lb Lump crabmeat, picked clean
    1/2 c  Dry, unflavored bread crumbs
      1 pn Of cayenne pepper
      4 tb Butter
 
  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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Recipe ID 9282 (Apr 03, 2005)

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