- 1 pound blue crabmeat (claw)
- 1 pound blue crabmeat (jumbo lump)
- 1/2 C mayonnaise
- 1/4 C fresh lemon juice (approx. 2 lemons)
- 1/2 C fresh flat leaf parsley, chopped
- 1 large egg
- 1 T Dijon mustard
- 1 T Old Bay Seasoning
- 1 tsp. Kosher salt and 1/4 tsp. freshly ground pepper
- 1 C finely crushed saltine crackers (about 30 crackers)
- 4 T melted unsalted butter
POMMERY MUSTARD SAUCE:
- 1/4 C whole grain mustard
- 1/2 C heavy cream
- salt and pepper to taste
DIRECTIONS FOR POMMERY MUSTARD SAUCE: (make first)
Mix whole grain mustard and heavy cream in a saute pan over medium heat, heat for 2 -3 minutes until warm, set aside.
DIRECTIONS FOR CRAB CAKES:
Heat the broiler to high. Place the rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place paper towels on two separate plates and place each pound of crab meat on the separate plates, let drain on paper towels. (keep separate)
In a large bowl, mix together the mayonnaise, parsley, lemon juice, egg (beaten by fork), mustard, Old Bay, 1 tsp. salt and 1/4 tsp. pepper.
Place crackers in a sip plastic bag and beat with a kitchen mallet until finely ground. Add crumbs and small-size claw crabmeat to the mayonnaise mixture, stir well to combine. Gently fold in large-size lump crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 10 cakes.
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Keep a close eye on them!
Serve crab cakes over (on top) of mustard sauce.
Fresh Corn and Black Bean Salad (hit on link to see recipe)
Friends from Mah Jongg enjoy my Crab cakes: