Chesapeake Bay Blue Crab Cakes

Number of Servings: 
6
Ingredients: 
2 pounds fresh Chesapeake all lump blue crab, picked
1/3 cup fresh made mayonnaise
1 1/2 tablespoons Dijon mustard
2-3 extra large eggs
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Old Bay or other seafood seasoning
1/2 cup fresh soft bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, finely chopped
1 teaspoon zest of fresh lemon
1 pinch of cayenne pepper
2 teaspoons prepared horseradish
Salt and pepper, to taste
Flour
Clarified butter or peanut oil for sauté
Instructions: 

Combine all ingredients except crabmeat. Taste and adjust seasoning. Gently fold into crabmeat. Portion into 3 1/2 ounce cakes. Lightly flour, saute in clarified butter or peanut oil. Serve immediately.

Source: Recipe Courtesy of Virginia Marine Products Board, Virginia Waterfront Cuisine, $5.95.

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