Chesapeake Bay Blue Crab Cakes

• 2 lbs. Chesapeake blue crab
• 1/3 c. mayo
• 1 1/2 Tbsp. Dijon mustard
• 2-3 extra large eggs
• 2 Tbsp. lemon juice
• 1 tsp. Old Bay seasoning
• 1/2 c. soft bread crumbs
• 2 Tbsp. chopped parsley
• 2 Tbsp. minced green onion
• 1 tsp. lemon zest
• pinch cayenne pepper
• 2 tsp. prepared horseradish
• salt & pepper to taste
• flour
• clarified butter or peanut oil

1. Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning.
2. Gently fold into crab meat.
3. Portion into 3 1/2-ounce cakes.
4. Lightly flour and saute in butter (or oil). Serve immediately with "Cocktail Sauce From Hell."
5. Serves 6.

crab, mayo, mustard, eggs, lemon juice, bay seasoning, bread crumbs, parsley, green onion, lemon zest, cayenne pepper, horseradish, salt, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37863 (may not work)