Recipe - Chesapeake Bay Crab Cakes

1 teaspoon Sharp prepared mustard
1 tablespoon Freshly squeezed lemon juice
6 tablespoon Olive oil, divided
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
1 pound Lump crabmeat, picked clean
One half cup Dry, unflavored bread crumbs
1 pn Of cayenne pepper
4 tablespoon 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 halfinch thick. They will want to fall apart, but
that's the idea of a good crab cake. You want only enough noncrab 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 maincourse servings, 8 appetizers

From: Captain's Galley, Main St., Chrisfield, Md.

Cheryl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini