Crabcakes

Ingredients

• 1 lb. dungeness crab (the best!)
• 2 tablespoons of butter or olive oil
• 1 tablespoon roasted red bell pepper
• 1/2 cup minced scallions
• 1 teaspoon minced garlic
• 1 egg lightly beaten
• 1/4 cup mayonaise
• 1 tablespoon dijon mustard
• salt and pepper to taste
• 1/4 cup minced parsley
• 2 cups fresh bread crumbs, toasted

Directions

In a skillet over medium heat warm the butter. Add the peppers, scallions and garlic, cook until tender but not brown. In a large bowl with the crab meat mix the egg, mayo, mustard, s & p, parsley and 2 T. of the bread crumbs. Add the sauteed vegetables and mix. Shape mix into 8 patties and coat each with the toasted bread crumbs. Put patties on a plate and chill until ready to cook and serve.
If you can chill them for a couple of hours it will help alot to keep them from falling apart. Longer is fine. When you are ready to cook heat some oil or charified butter in a large frying pan over medium heat. Add the crab cakes, cook in batches if you need to, you don't want too many in the pan at once. Adjust heat so you don't burn the bread crumbs. They take about 8 minutes to cook . Keep them hot on a platter in a 300 degree oven. They are soooo good depending on your guests you might want to half again or double the recipe. I usually serve them on a bed of roasted pepper cream sauce. Have a side dish of rice, green salad and some flavorful fresh fruit. They are equally nice served with an aioli sauce and lemon. Aioli is mayonaise with lots of garlic added.

Submitted 6/13/05.
Source: my files
Submitted By: Sheila Nelson
nednelson@msn.com
Crabcakes