Crab Cakes
I made these crab cakes for the first time a few years ago and they were a big hit. I had never made them before and I asked a neighbor who manages the seafood counter at a grocery store what the best crab meat would be to use, his suggestion and we have since used only this crab meat was Phillips canned Jumbo crab meat. This recipe can be easily doubled. I am posting this recipe because my brother who is at this minute on vacation in the Outer Banks is going to attempt to make them…enjoy.
3 tbsp. butter
1 green onion
2 tbsp chopped red onion
1 garlic clove minced
3 tbsp. heavy cream
1 tbsp. Dijon mustard
1 egg
½ tsp. fresh minced parsley
Cayenne pepper
¼ cup grated Parmesan cheese
1 cup bread crumbs
1 lb. jumbo crab – gently go through to make sure there are no shells.
2 tbsp. vegetable oil
Melt 1 tbsp. of butter in a heavy skillet over medium heat. Saute onion, bell pepper and garlic for about three minutes. Add cream, mustard, 1 egg, parsley and cayenne pepper and ½ cup of bread crumbs to taste mix well, fold in the crab meat. Form the mixture into patties. Combine the remaining bread crumbs with the Parmesan cheese. Pat toppings onto both sides of the patties. Refrigerate for about 2 hours until firm.
Using the skillet you cooked the onion in, melt the remaining 2 tbsp. of butter and the vegetable oil and sauté the crab cakes on both sides for approximately 3 minutes on each side or until golden brown.
My preference is to also bake the crab cakes in the oven at 400 degrees for about 10 minutes as I like to have a dryer and crunchier crab cake.
