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Home >> Hot Recipes >> Chesapeake Bay Classic Crab Cakes

Chesapeake Bay Classic Crab Cakes

Description

1 large egg yolk 1 tablespoon Bee Sting Brand Rainforect Honey Mustard 1 tablespoon Iguana Red Cayenne Pepper Sauce 1/2 teaspoon grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons cider vinegar 1/2 cup peanut or canola oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon minced scallions, both green and white parts 1 LB lump blue crab meat drained and picked clean of shell 4 cups fresh bread crumbs 1/4 cup chopped parsley Approx. 4 tablespoons unsalted butter Red cocktail sauce 4 lemon wedges
In a food processor, combine the egg yolk, Old Bay, Rainforest honey mustard, Iguana red, lemon zest and juice, and vinegar and slowly add oil until mixture emulsifies and forms a thin mayo. Add salt and pepper. Transfer into a new bowl fold scallions and crabmeat into mixture. Form 8 patties- 3inches wide and 3/4 inches thick. Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley. Cover cakes with crumb mix. Let chill for one hour. Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan. When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side. Internal temperature at 155.
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