Crab Cakes

• 2 live Dungeness crabs
• 5 tablespoons unsalted butter
• 1 cup mayonnaise (see page 46)
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chervil
• 1 tablespoon fresh lemon juice
• Salt
• A pinch of cayenne
• 1 1/2 cups fresh breadcrumbs made from pain de mie or another firm white bread (see page 62)

1. Bring a large pot of generously salted water to a boil.
2. Carefully drop in: 2 live Dungeness crabs.
3. Boil for 15 minutes.
4. Remove the crabs and let them drain and cool.
5. When cool enough to handle, pull off the large top shell and remove the fibrous lungs.
6. Rinse lightly, pull off the legs, and split the main body in half down the center.
7. Crack the legs, and pick the crabmeat clean from all the bodies and legs.
8. Put the meat in a bowl.
9. Gently go through the picked meat with your fingers to remove any last stray bits of shell.
10. Refrigerate until ready to use.
11. Make some clarified butter.
12. Melt in a small heavy pot over medium heat: 5 tablespoons unsalted butter.
13. Cook the butter until it has separated and the milk solids are just turning a light golden brown.
14. Pour through a fine strainer to remove the milk solids.
15. Prepare: 1 cup mayonnaise (see page 46).
16. Stir in: 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 2 tablespoons chopped chervil, 1 tablespoon fresh lemon juice, Salt, A pinch of cayenne.
17. Stir the mayonnaise into the crabmeat, mixing gently but thoroughly.
18. Taste and adjust the lemon juice and salt as needed.
19. Form the mixture into 8 patties.
20. Roll the patties to coat in: 1 1/2 cups fresh breadcrumbs made from pain de mie or another firm white bread (see page 62).
21. Warm a heavy-bottomed pan (cast iron works well) over medium heat.
22. Pour in the clarified butter.
23. When the butter is hot, add the crab cakes and fry until golden brown, about 4 minutes on each side.
24. Turn down the heat if the crumbs start to burn.
25. Serve with Tartar Sauce (page 225), Aioli (Garlic Mayonnaise; page 47), or lemon mayonnaise (see page 47).
26. Serve with Shaved Fennel Salad (page 246) or garden salad.
27. For fish cakes, use 2 cups chopped firm white fish fillet such as halibut, haddock, or ling cod in place of the crab.

crabs, unsalted butter, mayonnaise, chives, parsley, chervil, lemon juice, salt, cayenne, fresh breadcrumbs

Taken from www.epicurious.com/recipes/food/views/crab-cakes-387250 (may not work)