Jason's Best Crab Cakes Ever

• 1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sauteeing
• 1 cup finely chopped scallions (including some green stem)
• 1/2 cup finely chopped jalapeno pepper
• 3/4 cup heavy cream
• 2 teaspoons dry mustard
• Pinch cayenne pepper
• 2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
• 2 eggs, beaten
• 2 cups fresh white-bread crumbs, spread out in a baking dish
• 1 to 2 tablespoons vegetable oil

1. Melt 1 1/2 sticks butter in a large skillet over medium-high heat and saute scallions and jalapeno about 2 minutes, until bright green.
2. Add the heavy cream and heat to boiling.
3. Stir over medium heat 3 to 4 minutes, until the mixture thickens.
4. Remove from the heat and stir in the mustard and pepper.
5. Cool 5 minutes.
6. Place the crabmeat in a large bowl.
7. Gently stir in the scallion mixture.
8. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet.
9. Immediately place in refrigerator to harden, about 2 hours.
10. When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl.
11. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat.
12. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs.
13. Saute until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up).
14. Drain on paper towels and serve immediately.

butter, scallions, jalapeno pepper, heavy cream, mustard, cayenne pepper, jumbo lump crabmeat, eggs, whitebread crumbs, vegetable oil

Taken from cooking.nytimes.com/recipes/8396 (may not work)