Crab Cakes W/ Scallions & Jalapenos

• 12 tablespoons unsalted butter
• 1 cup scallion (finely chopped include some firm green stem)
• 12 cup jalapeno (finely chopped)
• 34 cup heavy cream
• 2 teaspoons dry mustard
• 14 teaspoon cayenne pepper (more or less to taste)
• 2 lbs lump crabmeat (drained, patted dry and examined for shell)
• 2 large eggs
• 2 cups white breadcrumbs (fresh)
• 1 -2 tablespoon safflower oil

1. Melt butter over medium high heat.
2. Saute the scallions & jalapenos for about 2 minutes, or until bright green.
3. Add the cream and bring to a boil.
4. Reduce the heat to medium & cook, stirring, for 3-4 minutes, or until thickened.
5. Remove from the heat & stir in the mustard and cayenne.
6. Let cool for 5 minutes.
7. In large bowl stir together the crabmeat, and scallion mixture.
8. Form uniform cakes by placing spoonfuls of the crab mixture on a baking sheet.
9. Immediately place in the fridge for about 2 hours to firm up.
10. When ready to serve, beat eggs in a shallow bowl & place the breadcrumbs in a separate shallow bowl.
11. In large skillet heat oil and 1-2TBS butter over medium heat.
12. Work with 1/2 the patties at a time keep the rest in the refrigerator.
13. Dip each patty into the beaten eggs and then coat with the bread crumbs.
14. Saute the crab cakes until browned, 2-3 minutes per side, turning ONLY once or they will break.
15. Repeat with remaining patties using more oil if needed.
16. Drain on paper towels and serve immediately.

unsalted butter, scallion, heavy cream, mustard, cayenne pepper, lump crabmeat, eggs, white breadcrumbs, safflower oil

Taken from www.food.com/recipe/crab-cakes-w-scallions-jalapenos-344522 (may not work)