Ingredients
- 1 lb. crab meat, fresh boneless, lump
- 12 oz cream
- 8 egg yolks
- salt, pepper, Tabasco, chives, chervil
- 2 1/2 oz plain bread crumbs
- 3 whole eggs
- 2-3 cups bread crumbs.
Directions
Pour cream into saucepan, bring to a boil and reduce by half. Take off heat; add egg yolks, beating with a whisk to mix well. Add crabmeat, herbs, salt and pepper, a few dashes of Tabasco and 2 1/2 oz plain bread crumbs. Mix well together and then refrigerate for one hour.
Shape patties 2 1/2 " diameter by 3/4 " high. So that the patties do not stick to your hands, dust the work surface with flour. It is easier to use two palette knives to shape the patties rather than your hands. Dust the patties in flour, dip in egg wash, using the 3 whole eggs, first having mixed them thoroughly using a cuisinart. Finally, roll the patties in the bread crumbs, shaking off any excess crumbs. Refrigerate until needed.
Pan fry patties in hot butter for 3 minutes until golden brown on each side. Serve immediately on a warm plate with cocktail sauce and/or spicy mayonnaise (homemade mayonnaise with Coleman's English Mustard, Lee & Perrins, and cayenne pepper to taste).
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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith
Crab Cakes Howard