Eastern Shore Crab Cakes

Name: Eastern Shore Crab Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps bread crumbs; 4 Tbsps butter; 1 Tbsp minced capers; 0 teaspoons cayenne pepper; 1 teaspoon Dijon mustard; 1 teaspoon dry mustard; 2 eggs; 1 lemon, zested and juiced; 454 grams lump crabmeat; 237 milliliters neutral oil; 1 Tbsp minced onion; 4 Tbsps chopped parsley; 2 Tbsps minced cornichon pickles

You can never have too many hor d'oeuvre recipes, so give Eastern Shore Crab Cakes a try. This recipe makes 4 servings with 302 calories, 25g of protein, and 20g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up oil, parsley, eggs, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Lightly beat one of the eggs and set it aside. Separate the yolk from the second egg (save the white for another use) and place it in a mixing bowl.

Ingredients you will need

Egg

Egg Yolk

Equipment you will use

Mixing Bowl

Add 2 teaspoons of the lemon juice and the mustard and whisk well to combine.

Ingredients you will need

Lemon Juice

Mustard

Equipment you will use

Whisk

Add the oil in a slow stream while whisking constantly to form a mayonnaise. Season with salt and lemon juice to taste. Reserve 2 tablespoons of the mayonnaise, then add the capers and pickles.

Ingredients you will need

Lemon Juice

Mayonnaise

Pickles

Capers

Salt

Cooking Oil

Equipment you will use

Whisk

In a large bowl, combine the crab meat, beaten egg, reserved mayonnaise, dry mustard, and cayenne. Toss gently to combine the ingredients, then add the parsley, onion, and bread crumbs.

Ingredients you will need

Breadcrumbs

Mustard Powder

Mayonnaise

Crabmeat

Ground Cayenne Pepper

Parsley

Onion

Egg

Equipment you will use

Bowl

Combine and form into patties.

In a large skillet, heat the butter over medium-high heat until the foam subsides. Carefully add the crab cakes and cook, turning only once, until golden on both sides, 3-4 minutes per side. Use a stiff spatula when turning to leave a little of the crust behind in the pan.

Ingredients you will need

Butter

Crust

Crab

Equipment you will use

Frying Pan

Spatula

Serve immediately with the tartar sauce.

Ingredients you will need

Tartar Sauce

Equipment

Ingredients

Servings:

2Tbsps

bread crumbs 4Tbsps

butter 1Tbsp

minced capers 0teaspoons

cayenne pepper 1teaspoon

Dijon mustard 1teaspoon

dry mustard 2

eggs 1

lemon, zested and juiced 454grams

lump crabmeat 237milliliters

neutral oil 1Tbsp

minced onion 4Tbsps

chopped parsley 2Tbsps

minced cornichon pickles

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.