Blue Cheese Crab Cakes

Servings: 4 | Serving size: 2 crab cakes

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Plain Mashed Potatoes and Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

Ingredients

• 8 ounces lump crabmeat
• 1 tsp. Dijon mustard
• 1 large egg
• 1 Tbsp. fresh lemon juice
• 1 ounce blue cheese
• 1/4 cup whole wheat or gluten free breadcrumbs
• 1 Tbsp. shallot (minced)
• 1 small rib celery (diced)
• fresh ground black pepper to taste
• 2 tsp. extra virgin olive oil

Pick over crabmeat, removing any shell.

Place in a medium mixing bowl.

Place the mustard, egg, lemon juice, and blue cheese in a blender or mini chopper.

Process until smooth.

Add the breadcrumbs, shallot, celery, and blue cheese mixture to the mixing bowl with the crab.

Season with pepper.

Fold together gently until well blended. Be careful to not break up the crabmeat too much.

Form into 4 cakes and chill. These can be made up to 12 hours in advance.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil to cook and reduce the heat to medium-high.

Cook for about three minutes.

Turn the cakes over and cook for about 2 minutes.

Place the pan in the hot oven.

Cook for another 9 – 10 minutes.