Crab Cakes

You’ll need

· 1 egg

· 1 teaspoon mustard

· 1 Tablespoon freshly squeezed lemon juice

· 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)

· ½ teaspoon salt

· ½ teaspoons freshly ground black pepper

1/2 cup bread crumbs

· 1 pound lump crabmeat

· 1 pinch of cayenne pepper

· 4 Tablespoons butter

· Parsley as a garnish

· Serve with either lemon wedges or tarter sauce

Directions

· 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.

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

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

· They will want to fall apart, but that's the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)

· Melt butter together with 2 Tbs 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.

· Serve immediately.