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Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh soft bread crumbs

  2. 1/3 cup fresh made mayonnaise

  3. 3 large eggs, lightly beaten

  4. 1 1/2 tablespoons Dijon mustard

  5. 2 tablespoons lemon juice, freshly squeezed

  6. 2 tablespoons chopped fresh parsley

  7. 2 tablespoons finely chopped green onion

  8. 2 teaspoons prepared horseradish

  9. 1 teaspoon finely chopped lemon zest

  10. 1 teaspoon seafood seasoning

  11. pinch cayenne pepper

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon black pepper

  14. 2 pounds fresh Chesapeake all lump blue crab, picked and cartilage removed

  15. All-purpose flour for dusting

  16. Clarified butter or peanut oil for sautÈ

Instructions Jump to Ingredients ↑

  1. In large bowl, combine all ingredients except crabmeat.

  2. Gently fold in crabmeat.

  3. Portion into 3-ounce cakes. Just before cooking, dredge each cake in the flour.

  4. Heat a 12-inch nonstick sautÈ pan over medium-high heat and add clarified butter or peanut oil. When hot, add cakes and sautÈ until golden brown, about 4 minutes per side. Serve immediately.

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