Crab Cakes, East Side Grille's

By arthurlemay

Ingredients

• For The Lemon Mayonnaise:
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• salt and pepper to taste
• For The Crab Cakes:
• 2 pounds crabmeat
• 1/4 cup lemon juice
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1 tablespoon dry mustard
• 3 tablespoons capers, drained
• 1 cup bread crumbs
• 1/3 cup mayonnaise
• 3 egg yolks
• 1/4 cup butter

Details

Servings 8
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

To Make The Mayonnaise:

Mix all ingredients. Refrigerate immediately until ready to serve.

To Make The Crab Cakes:

Pick over the crabmeat well, removing any shell or cartilage. Add the lemon juice, cayenne and white peppers, mustard and capers. Add half the bread crumbs, then egg yolks and mayonnaise. Mix well. Add the remaining bread crumbs, a little at a time, so the mixture remains moist but still workable (you might not need all the bread crumbs).

Refrigerate the bread crumbs for at least 45 minutes. Wearing plastic gloves (to avoid batter sticking to your hands), form the mixture into 2 ounce (1/4 cup) cakes. place the finished crab cakes on a sheet pan. Cover with plastic wrap and refrigerate until reedy to cook.

When ready to cook the crab cakes, heat the butter in a large, heavy skillet over medium heat. Place several of the cakes in the pan so they are not touching. Cook until they are brown on one side, about 2-3 minutes, then flip and brown them on the other side.

Remove the cakes from the pan and place on paper towels to drain.

Serve with a dollop of lemon mayonnaise and your favorite vegetables.