1 pound blue crab meat
6 fluid ounces heavy cream
2 ounces red bell pepper, small dice
2 ounces green bell pepper, small dice
clarified butter, as needed
1 bunch green onions, sliced
6 ounces fresh bread crumbs
salt and pepper, to taste
1 tablespoon dijon mustard
worcestershire sauce, to taste
tabasco sauce, to taste
1 egg, slightly beaten
Servings: 15
1. Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible.
2. Place the cream in a saucepan and bring to a boil. Reduce by approximately one half. Chill the cream well.
3. Sauté the bell peppers in a small amount of clarified butter until tender.
4. Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 ounces (90 grams) of the bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.
5. Using a mold, form the crab mixture into cakes of the desired size.
6. Place the remaining bread crumbs in an appropriately sized hotel pan. Place the crab cakes, a few at a time, in the hotel pan and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.
7. Heat a sauté pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/4 inch (6 millimeters) deep.
8. Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.
6 fluid ounces heavy cream
2 ounces red bell pepper, small dice
2 ounces green bell pepper, small dice
clarified butter, as needed
1 bunch green onions, sliced
6 ounces fresh bread crumbs
salt and pepper, to taste
1 tablespoon dijon mustard
worcestershire sauce, to taste
tabasco sauce, to taste
1 egg, slightly beaten
Servings: 15
1. Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible.
2. Place the cream in a saucepan and bring to a boil. Reduce by approximately one half. Chill the cream well.
3. Sauté the bell peppers in a small amount of clarified butter until tender.
4. Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 ounces (90 grams) of the bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.
5. Using a mold, form the crab mixture into cakes of the desired size.
6. Place the remaining bread crumbs in an appropriately sized hotel pan. Place the crab cakes, a few at a time, in the hotel pan and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.
7. Heat a sauté pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/4 inch (6 millimeters) deep.
8. Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.
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