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
- 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.
- 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.
