Chesapeake Bay Crab Cakes

• 1 each eggs
• 1 teaspoon prepared mustard hot, prepared
• 1 tablespoon lemon juice freshly squeezed
• 6 tablespoons olive oil divided
• 1/2 teaspoon salt
• 1 x black pepper freshly ground
• 1 pound crab meat picked clean
• 1/2 cup bread crumbs
• 1 x cayenne pepper
• 4 tablespoons butter
• 1 x parsley leaves
• 1 each lemon cut into wedges
• 1 x tartar sauce

1. Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
2. While beating vigorously, gradually pour 4 tablespoons of olive oil into the egg mixture in a thin stream.
3. When smooth and creamy, stir in salt and pepper.
4. Gently fold in crabmeat, then bread crumbs and cayenne pepper.
5. Shape into 8 patties, each about a half-inch thick.
6. They will want to fall apart, but that's the idea of a good crab cake.
7. You want only enough non-crab stuff to just barely bind them.
8. Melt butter together with remaining 2 tablespoons of olive oil in skillet over medium heat.
9. When butter sizzles (but before it burns!)
10. gently ease the crab cakes into the skillet to cook.
11. When well browned (2 to 3 minutes), gently turn and cook other side.
12. Drain on paper towels.
13. Serve immediately with parsley, lemon, tartar, if desired.
14. Makes 4 main-course servings, 8 appetizers.

eggs, lemon juice freshly squeezed, olive oil, salt, black pepper, crab meat, bread crumbs, cayenne pepper, butter, parsley, lemon, tartar sauce

Taken from recipeland.com/recipe/v/chesapeake-bay-crab-cakes-1397 (may not work)