Jamaican Chef Ajeen Beckford Crab Cakes

• 1 lb crabmeat
• 6 ounces 35% cream
• 2 ounces finely diced red peppers
• 2 ounces finely diced green peppers
• as needed clarified butter
• 1 bunch sliced scallion
• 6 ounces fresh breadcrumbs
• tt salt and pepper
• 1 tablespoon Dijon mustard
• 5 tablespoons grated parmesan cheese
• 3 tablespoons cajun seasoning
• 1 egg, slightly beaten

1. Keep the crab meat lumps as large as possible.
2. Place the cram in a pot and reduce by 1/2. Chill well.
3. Saute the peppers in a little clarified butte. Add the scallion and sweat briefly.
4. Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
5. Using a mold form the cakes.
6. Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
7. Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

crabmeat, cream, red peppers, green peppers, butter, scallion, breadcrumbs, salt, mustard, parmesan cheese, cajun seasoning, egg

Taken from www.food.com/recipe/jamaican-chef-ajeen-beckford-crab-cakes-376445 (may not work)