Chesapeake Bay Blue Crab Cakes

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2-3 extra large eggs
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Old Bay seasoning
• 1/2 cup fresh, soft bread crumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green onion, finely chopped
• 1 teaspoon zest of fresh lemon
• 1 pinch cayenne pepper
• 2 teaspoons prepared horseradish
• Salt and black pepper to taste
• 2 pounds fresh Chesapeake lump blue crab-meat, picked over to remove cartilage
• Flour
• Clarified butter or peanut oil for saute

Preparation

1. Combine all ingredients except crabmeat, flour and butter. Taste and adjust seasoning by sauteing small amount in butter. Gently fold into crabmeat.
2. Portion into 6 cakes. Lightly flour, then saut? in clarified butter or peanut oil. Serve immediately with tartar sauce or cocktail sauce.

Serves

Makes 6 servings

Notes, Tips & Suggestions

"Virginia Waterfront Cuisine" cookbook

Source

Virginia Marine Products Board

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