Crab Cakes

Ingredients

• 1 lb. fresh lump crabmeat, picked over and flaked
• (Substitute 4 - 5 cans if fresh is not available)
• 1/2 cup lightly packed bread crumbs
• 1 teaspoon Old Bay seasoning
• 2 tablespoons chopped fresh parsley
• 2 tablespoons heavy cream
• 1 tablespoon lemon juice
• 2 teaspoons finely diced green onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated lemon zest
• Generous grind of black pepper
• 1 large egg
• 1 large egg yolk
• 1/2 - 3/4 cup dry bread crumbs
• 1/2 stick unsalted butter
• Prepared tartar sauce

Directions

Heat oven to 250 degrees. Place all ingredients except dry bread crumbs, butter and tartar sauce in large mixing bowl. Mix thoroughly, but gently. Shape into 8 (2 1/2-inch) patties. Spread dry bread crumbs in shallow bowl and coat both sides of patties. Heat half the butter in a large skillet over medium heat. Add half the crab cakes and cook, turning once, until golden brown, 4 - 6 minutes. Remove to baking sheet and keep warm in oven. Repeat with remaining crab cakes. Serve with tartar sauce. You can also make these in tiny cakes to serve as appetizers. You'll need more dry bread crumbs for coating.

Submitted 6/13/05.
Source: My Recipe Files
Submitted By: Joy Bowers
ebowers@matnet.com
Crab Cakes