Chesapeake Bay Blue Crab Cakes
Courtesy of Virginia Marine Products Board 6 Servings • 15 Min. Prep Time • 8 Min. Cook Time| Ingredients |
|---|
| 1/3 c. mayonnaise |
| 1 1/2 Tbsp. Dijon mustard |
| 2-3 large eggs |
| 2 Tbsp. fresh lemon juice |
| 1 tsp. seafood seasoning, such as Old Bay |
| 1/2 c. fresh soft breadcrumbs |
| 2 Tbsp. fresh parsley, chopped |
| 2 Tbsp. green onion, finely chopped |
| 1 tsp. zest of fresh lemon |
| 1 pinch of cayenne pepper |
| 2 tsp. prepared horseradish |
| 2 lb. fresh Virginia jumbo lump blue crab meat |
| salt and black pepper, to taste |
| flour |
| clarified butter or peanut oil for sautéing |
Directions:
1. Combine all ingredients except crabmeat. Taste and adjust seasoning. Gently fold into crabmeat.
2. Portion into 3 1/2 oz. cakes. Lightly flour, sauté in clarified butter or peanut oil. Serve immediately.
