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Chesapeake Bay Crab Cakes Recipe

Ingredients
1	each	egg
1	teaspoon	sharp prepared mustard
1	tablespoon	lemon juice, freshly squeezed
6	tablespoon	olive oil, divided
1/2	teaspoon	salt
1		pepper, freshly ground
1	pound	lump crabmeat, picked clean
1/2	cup	dry, unflavored bread crumbs
1		cayenne pepper
4	tablespoon	butter
1		parsley
1		lemon wedges
1		tartar sauce
Directions:
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 half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them. Melt butter together with remaining 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 with parsley, lemon, tartar, if desired. Makes 4 main-course servings, 8 appetizers.

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