Best Crab Cakes
- 1 stick butter
- 2 bunches of scallions (including green)
- .75 cups heavy cream
- 2 tsp dry mustard
- Generous pinch cayenne pepper
- 2 lbs jumbo lump crab meat
- 2 eggs, beaten
- 2 cups fresh white bread crumbs
- Vegetable oil
- Melt 1 stick butter in skillet over medium-high heat. Add scallions and saute until limp. Add heavy cream and heat to boiling. Stir over medium heat 3-4 minutes until thickened. Remove from heat and stir in mustard and cayenne. Cool 5 minutes.
- Place crab meat in a large bowl. Pick through for shells, then gently stir in scallion mixture. Form uniform crab cakes (makes 14-16 crab cakes). Place on plates in refrigerator to harden - cover with seran wrap or wax paper, about 2+ hours.
- Beat eggs in a shallow bowl. Place breadcrumbs in a shallow bowl. Heat 2-4 tbsps oil in a skillet. Dip crabcake into beaten eggs and coat with crumbs. Suate cakes until browned (about 3 minutes per side). Work with 5-6 at a time. Place on a platter and serve.
butter, bunches of scallions, heavy cream, mustard, generous, jumbo lump crab meat, eggs, fresh white bread crumbs, vegetable oil
Taken from www.epicurious.com/recipes/member/views/best-crab-cakes-1275504 (may not work)