Print It

Crab Cakes

8 oz. Lump crabmeat
1 1/2 c. fresh bread crumbs
2 tsp. Dijon mustard
2 large egg yolks
1 T. fresh parsley, chopped
1 tsp. Salt
1/4 tsp. Freshly ground pepper
Field greens
Good quality olive oil

Place crabmeat in a bowl. Add bread crumbs and toss lightly to blend. Keep crab in large pieces. Mix mustard, egg yolks, parsley, salt and pepper together. Pour over crabmeat and bread crumbs. Mix thoroughly but gently. Mixture may seem dry. Form into small 2 inch cakes with your hands. Heat a medium size no-stick fry pan. Add small amount of vegetable oil. When oil is hot, add crab cakes and saute' on both sides until golden and crisp. Place on field greens, drizzle with good quality olive oil and squirt of fresh lemon. Serves 6