These crab cakes can be served as an entrée or appetizer. Either way, they're delicious!

Chesapeake Bay Blue Crab Cakes

2 pounds lump Chesapeake Bay Blue crabmeat
1/3 cup homemade mayonnaise
1 1/2 tablespoons Dijon mustard
2 extra large eggs, lightly beaten
2 tablespoons fresh lemon juice
1 teaspoon seafood seasoning
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onions
1 teaspoon finely grated lemon peel
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/4 cup clarified butter* or peanut oil

1. Combine mayonnaise, mustard, eggs, lemon juice, seasoning, bread crumbs, parsley, green onions, lemon peel and cayenne pepper in a large bowl. Gently fold in crabmeat. Season to taste with salt and pepper. Portion into 3 1/2-ounce cakes. Lightly flour, shaking off any excess.
2. Sauté in clarified butter or peanut oil until golden brown on both sides and thoroughly heated. Serve immediately.

Makes 6 servings.

*Clarified butter has a higher smoke point than regular butter since the milk solids have been removed. To make clarified butter, gently melt unsalted butter in a saucepan. Skim foam off the top and carefully pour the golden liquid into a measuring cup. Discard milk solids left on the bottom. Store in the refrigerator until needed. A pound of butter yields about 12 ounces of clarified butter.

Recipe provided courtesy of National Fisheries Institute.