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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chesapeake Bay Crab Cakes

Recipe Tags: Cake Recipes

Date Added: January 04, 2014
This is a fairly simple recipe and is great if you happen to have some leftover shrimp from a party or plan on buying some, anyway. Its a basic bruschetta with the addition of a few key ingredients to give it a little kick.

Ingredients:

1 Teaspoon Prepared Mustard 1 Teaspoon Sharp prepared mustard
1 Tablespoon Lemon Juice 1 Tablespoon Freshly squeezed lemon juice (1 lemon)
6 Tablespoons Olive Oil 6 Tablespoons Olive oil divided
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1/2 Teaspoon Ground Pepper 1/2 Teaspoon Ground Pepper (4oz)
1 Pound Crab 1 Pound Crab picked clean
1/2 Cup Bread Crumbs 1/2 Cup Dry unflavored bread crumbs
1 Pinch Cayenne Pepper 1 Pinch Of cayenne pepper
4 Tablespoons Butter 4 Tablespoons Butter small lump
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Directions:

1. Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.

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

3. When smooth and creamy, stir in salt and pepper.

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

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

6. They will want to fall apart, but that's the idea of a good crab cake.

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

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

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

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Shellfish, Butter, Gluten, Sulfites, Fructose Malabsorption, Mustard, Hot Pepper, Olive Oil allergies.
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