Chesapeake Bay Classic Crab Cakes
1 large egg yolk
1 tablespoon Bee Sting Brand Rainforect Honey Mustard
1 tablespoon Iguana Red Cayenne Pepper Sauce
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both green and white parts
1 LB lump blue crab meat drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped parsley
Approx. 4 tablespoons unsalted butter
Red cocktail sauce
4 lemon wedges
In a food processor, combine the egg yolk, Old Bay, Rainforest honey mustard, Iguana red,
lemon zest and juice, and vinegar and slowly add oil until mixture emulsifies and forms a
thin mayo. Add salt and pepper.
Transfer into a new bowl fold scallions and crabmeat into mixture. Form 8 patties- 3inches
wide and 3/4 inches thick.
Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley.
Cover cakes with crumb mix. Let chill for one hour.
Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan.
When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side.
Internal temperature at 155.
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