Pan-Seared Crab Cakes with Citrus-Ale Sauce

Presented by Alburtis Tavern and Lodge

INGREDIENTS

• 1 lb. lump crabmeat
• 1 egg
• 2 T mayonnaise
• 1 tsp. Old Bay Seasoning
• 1 tsp. Worcestershire sauce
• 1/2 cup seasoned breadcrumbs
• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• Juice and zest of 1 orange
• 2 T chopped fresh parsley
• 1 T melted butter

Citrus-Ale Sauce:

• 1 cup mayonnaise
• 1/4 cup ale (Blue Moon Wheat Ale recommended)
  
• Juice of 1 lemon
  
• Juice of 1 lime

DIRECTIONS

For the sauce: Whisk all ingredients together.

To serve: Spread a pool of sauce on four plates and arrange two crab cakes on each, garnishing as desired with sprigs of fresh parsley and lemon wedges.

(Yields 8 cakes)