Recipe: Crab Cakes

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Title: Crab Cakes
Author: Mason Bryant
Tags: appetizers, dinner, seafood

3 tbsp butter (unsalted)
2 - celery stalks (chopped)
2 tbsp shallots (chopped fine)
1/8 cup chopped red peppers (little red peppers are best)
1 cup heavy cream
1 1/2 tbsp Dijon mustard
0 - salt and pepper
1 - egg lightly beaten
1 lb lump crab meat
1 1/4 cup breadcrumbs or panko
2 tbsp vegetable oil
1/2 - lemon

Heat the butter on a skillet until it starts to foam. Add the shallots and the peppers and cook until the shallots start to turn brown around the edges. Add the celery and cook for a few more minutes. Turn the heat off and let it sit.

Mix the cream, the mustard, a pinch or two of salt and pepper, and the egg in a 2 quart (or larger) bowl and toss in the crab meat. Pour the contents of the skillet into this bowl and mix it up. Finally mix in about half of the breadcrumbs and put the rest on a clean plate.

Heat the vegetable oil in a skillet on medium to high heat. While this is warming up, form the crabcakes into small patties. Coat them with the remaining breadcrumbs. Once the oil is hot place the patties in the skillet. You might need to work in batches. Let them cook for 4 minutes on a side (until they get a bit brown) and turn them once. Place them on a paper towel when they are done.

Serve warm.

Guid: 9879A502-0E23-4035-BCFE-652D120CBA7A
Source: http://tiny-kitchen.blogspot.com/2008/09/crab-cakes.html

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