*  Exported from  MasterCook  *
 
                         CHESAPEAKE BAY CRAB CAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            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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