Chesapeake Bay Crab Cakes

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Ingredients:
1 pound lump crabmeat, picked clean
1 teaspoon sharp prepared mustard
1 tablespoon freshly squeezed lemon juice
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry, unflavored bread crumbs
1 pinch of cayenne pepper
4 tablespoons butter

Tartar Sauce:
1 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh parsley, finely chopped
1 1/2 tablespoons chopped capers
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Directions:

1. Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously,gradually pour 4 tablespoons of olive oil into the egg mixture in a thinstream. When smooth and creamy, stir in salt and pepper.

2. Gently fold in crabmeat, then bread crumbs and cayennepepper. Shape into 8 patties, each about a half-inch thick.

3. Melt butter together with 2 tablespoons of olive oil inskillet over medium heat. When butter sizzles (but before it burns!)gently ease the crab cakes into the skillet to cook. When wellbrowned (2 to 3 minutes), gently turn and cook other side. Drain onpaper towels.

4. Serve the crab cakes with the Tartar Sauce and lemon wedges.

Tartar Sauce:

1. Mix all ingredients together. Cover and chill.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!