Chesapeake Crab Cakes

A special appetizer for your special guests--small patties of shrimp and crab with a blend of savory seasonings.

Ingredients:

• 1 cup raw shrimp, peeled and deveined
• 1 egg white
• 1 tsp fresh lemon zest
• 1/2 tsp finely chopped fresh oregano
• 1/2 tsp finely chopped fresh thyme
• 2 tbsp spicy mustard
• 2 tbsp minced yellow onion
• 2 cloves garlic, chopped
• 1/3 tsp tabasco
• 2 tsp Old Bay seasoning
• 1/3 cup heavy mayonnaise
• 2 lbs jumbo lump crabmeat
• 2 tbsp freshly chopped parsley

Directions:

Blend all ingredients, except crab, mayonnaise and parsley, in a food processor until smooth. Remove from processor and place in a large mixing bowl. Blend in mayonnaise and parsley until smooth. Add crab and gently mix being careful to not break lumps apart too much. Form into 2 oz cakes and pan fry over medium heat, using an iron skillet, with clarified butter, until golden brown.

Number of Servings: approx. 22 cakes

Notes from the Cook: I would suggest using a Teflon pan for beginners. Butter is heated over medium-low heat until the milk solids separate. Skim off the milky residue and the resulting clear oil is "clarified butter". Clarified butter will not burn as easily as whole butter.