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| Entrees |
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| Chesapeake Bay Blue Crab Cakes 1/2 c. mayo 1 1/2 tbsp. Dijon mustard 2-3 extra large eggs 2 tbsp. lemon juice, freshly squeezed 1 tsp. Old Bay Seasoning 1/2 c. fresh soft bread crumbs 2 tbsp. fresh parsley 2 tbsp. chopped green onions 1 tsp. lemon zest 1 pinch cayenne pepper 2 tsp. horseradish salt and pepper 2 lbs. lump blue crab meat flour ]clarified butter or peanut oil for sautee |
| Combine all ingredients except for the crabmeat flour and butter. Taste and adjust seasoning by sauteing small amount in butter. Gently fold in crab meat. Portion into 6 cakes. Lightly flour, then saute in clarified butter, Serve immediatelry with tarter or cocktail sauce. |