Maryland Crab Cakes

• 5 lbs (2.3 kg) Blue Claw Lumb Crabmeat, chopped medium fine
• 10 oz (280 grm) red pepper, chopped medium fine
• 10 oz (280 grm) spanish onion, chopped medium fine
• 1 qt heavy cream
• 3 egg whites
• 1/4 cup (60 ml) crushed red pepper
• 2 cups (475 ml) chopped parsley
• 10 oz (280 grm) fine breadcrumbs
• 2 oz (56 grm) mixed salt, pepper, oregano, thyme, and paprika

1. Saute the onions and red pepper in olive oil only until slightly soft, then drain.
2. Reduce 1 quart (950 ml) of heavy cream by 1/4.
3. Beat egg whites till stiff and add to the cream.
4. Add chili powder and crushed red pepper to cream.
5. Add cream mixture to crabmeat and mix well by hand.
6. Add sauteed onions and peppers, parsley, breadcrumbs, and mixed spices, and mix again by hand.
7. Form into cakes 3 1/2 inches in diameter and 1/2 inch thick.
8. Put on a buttered pad and broil about 1 minute on each side, or until slightly browned.

lumb crabmeat, red pepper, spanish onion, heavy cream, egg whites, red pepper, parsley, breadcrumbs, mixed salt

Taken from online-cookbook.com/goto/cook/rpage/000064 (may not work)