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Chesapeake Bay Crab Cakes

A home-style Chesapeake Bay Crab Cakes made with Freshly Squeezed Lemon Juice, Olive Oil Divided, Salt, Freshly Ground Black Pepper, and Dry Unflavored Bread Crumbs. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 6 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.

2. 2

   While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream.

3. 3

   When smooth and creamy, stir in salt and pepper.

4. 4

   Gently fold in crabmeat, then bread crumbs and cayenne pepper.

5. 5

   Shape into 8 patties, each about a half-inch thick.

6. 6

   You want only enough non-crab stuff to just barely bind them.

7. 7

   Melt butter together with 2 Tbs of olive oil in skillet over medium heat.

8. 8

   When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.

9. 9

   When well browned (2 to 3 minutes), gently turn and cook other side.

10. 10

    Drain on paper towels.

11. 11

    Serve immediately.