1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2-3 extra large eggs
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Old Bay seasoning
1/2 cup fresh, soft bread crumbs
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, finely chopped
1 teaspoon zest of fresh lemon
1 pinch cayenne pepper
2 teaspoons prepared horseradish
Salt and black pepper to taste
2 pounds fresh Chesapeake lump blue crab-meat, picked over to remove cartilage
Clarified butter or peanut oil for saute
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