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Crab Cakes


Crab Cakes:
2 pounds crabmeat*
1/4 cup mayonnaise
2 eggs
1 lemon, juiced
1 teaspoon worcestershire
1/4 cup dijon mustard
2 tablespoons chopped parsley
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 cup bread crumbs, fresh ground
butter for frying
flour for dredging

* I use a mixture of Jumbo Lump, Backfin and claw meat

Mustard Sauce
1/2 cup mayonnaise
1/4 cup dijon mustard
2 tablespoons heavy cream
1 lemon, juiced
S&P to taste


Pick through the crabmeat to remove any shell fragments.

Place crabmeat a medium-sized bowl. (reserve)
In another bowl, mix mayo, eggs, lemon and worcestershire.

Pour mayo mixture over crabmeat, add remaining ingredients and mix gently.  
Don't shred the crabmeat... Be careful to nleave some nice crabmeat chunks.

Form crab mixture into 8 equal crabcakes. Dredge in flour and saute in butter until golden brown and gorgeous on both sides.

Place on paper towels to drain. Serve with Zesty Mustard Sauce.

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