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Print this Recipe    Crabcakes 22

Crab Cakes
Makes around 4

1 lb lump crab meat
1/2 cup vegetable oil for frying
2 large eggs, lightly beaten
1 tsp creole brown mustard
1/2 tsp kosher salt
1/2 tsp ground white pepper
2 tsp. Worcestershire
2 Tbsp mayonnaise
2 Tbsp freshly chopped parsley
2 tsp fresh lemon juice
1 cup bread crumbs

Preheat your oven to 450. Combine everything in a bowl except the
oil and the bread crumbs, being careful not to pulverize the crab
meat. You want nice big chunks of crab. A plastic bowl works the
best because sometimes lemon juice in metal bowls can develop a
metallic taste. Then gently mix half of the bread crumbs in,
reserving the other half for a last minute dredging of the crab
cakes when formed. Shape the crab cakes to about 4 inches in
diameter. Again; be gentle, these will be fragile. Now pat some
the top and bottom of the crab cakes with more bread crumbs, almost
like a protective outer coating. In a saute pan heat up the oil
over a medium flame until it becomes loose and runny. This indicates
that its approaching the desired temperature. Now carefully place
the crab cakes in the pan. Do not over crowd them, give them plenty
of room. Brown them on one side, flip them over, and place the pan
in the oven for about 5 to 7 minutes until brown and fluffy. And
there you have it!

The sauce I use for dipping is called Grebiche. This is basically
brown mustard, whipped unsweetened heavy cream and grated hard
boiled egg all folded together. Many sauces would be good, but you
dont want something so strong that it over powers the delicate
taste of fresh crab.

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