Chesapeake Bay Crab Cakes
From chefmeow 16 years agoIngredients
- 1 teaspoon sharp prepared mustard shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 6 tablespoons olive oil divided shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 pound lump crabmeat picked clean shopping list
- 1/2 cup dry unflavored breadcrumbs shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 4 tablespoons butter shopping list
How to make it
- Using electric blender beat together mustard, lemon juice and egg until thoroughly combined.
- While beating vigorously gradually pour 4 tablespoons olive olive oil into mixture in thin stream.
- When smooth and creamy stir in salt and pepper.
- Gently fold in crabmeat then breadcrumbs and cayenne pepper.
- Shape into 8 patties each about 1/2" thick.
- Melt butter together with 2 tablespoons olive oil in skillet over medium heat.
- When butter sizzles but before it burns gently ease crab cakes into the skillet to cook.
- When well browned gently turn and cook other side.
- Drain on paper towels then serve immediately.
People Who Like This Dish 4
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