CRAB CAKES

Tasty and elegant, perfect for company!



1 lb. crabmeat
1 egg, beaten
1 1/2 tbsp. Old Bay seasoning
2 tbsp. Dijon mustard
2 tbsp. shallots
2 tbsp. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonnaise
Approx. 20 crushed saltine crackers
1 stick butter

Put all ingredients in mixing bowl and mix thoroughly. Make
sure there are enough saltines to give it body. Using hands,
take out desired amount and shape into patties. Using a
non-stick frying pan or electric skillet,melt butter and saute crab cakes
approximately 5 minutes on each side. Do not burn. Serve
with Lime Beurre Blanc(recipe follows) or Tarter sauce and sliced lemon


LIME BEURRE BLANC:
6 tsp. white wine vinegar
2 tbsp. shallots
3 tbsp. fresh lime juice
1/2 c. heavy cream
1 stick unsalted butter, cut into sm. pieces

Put vinegar, shallots and lime juice into
saucepan. Over high heat reduce to approximately 2
tablespoons. Add cream and reduce for approximately 5
minutes. Remove from heat and whisk in the butter 1 piece
at a time. Serve over crabcakes.

• 
• 
• 
• 
•