This is a classic New England-style crab cake recipe, completely with tangy Dijon-Horseradish sauce to go with.
Appetizer, Main Course
For the crab cakes
1lbfresh lump crabmeatpreferably blue crab
1Tbschopped fresh parsley
1Tbsfresh lemon juice
2tspGrey Poupon Country Dijon Mustard
2Tbsextra virgin olive oil
fresh squeezed lemonif desired
For the Dijon-Horseradish Aioli
½cupmayonnaiseI use olive oil-based mayo
couple sprinkles Worcestershire sauce
Combine the ingredients for the aioli in a small bowl. Chill until ready to serve.
In a bowl, combine all the ingredients up to and including the egg. Toss together lightly with a fork so that the crab doesn't completely break apart. Using your hands, form the crab mixture into 8 patties.
Heat a large, nonstick over medium-high heat. Add the butter and olive oil, and wait for the butter to stop frothing. Using your hands, take a palmful of the crab mixture and form into a patty. Gently lay 4 formed crab cakes into the oil and cook until browned on one side. Gently flip over each crab cake and brown the other side. Remove to a plate. Cook the remaining 4 crab cakes. Serve with Dijon-Horseradish Aioli and fresh squeezed lemon. Yield: 8 crab cakes; 4 servings.