Chesapeake Bay Crab Cakes

Chesapeake Bay Crab Cakes

Ingredients:
1 pound lump crabmeat, picked clean
1 teaspoon sharp prepared mustard
1 tablespoon freshly squeezed lemon juice
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry, unflavored bread crumbs
1 pinch of cayenne pepper
4 tablespoons butter

Tartar Sauce:
1 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh parsley, finely chopped
1 1/2 tablespoons chopped capers
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Directions:

1. Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 tablespoons of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.
2. Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick.
3. Melt butter together with 2 tablespoons 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.
4. Serve the crab cakes with the Tartar Sauce and lemon wedges.

Tartar Sauce:

1. Mix all ingredients together. Cover and chill.