Crab Cakes Recipe

Directions:

1. Puree the raw shrimp to a paste in a food processor.
2. Add the egg white and cream and pulse to blend.
3. Transfer the shrimp mousse to a bowl and add the crab, worcester sauce, tabasco sauce, mayo and lemon juice, stir gently to blend.
4. Heat the olive oil in a large skillet, saute the shallots, peppers and scallions until tender, do not overcook.
5. Carefully fold the sauted vegetable mixture into the crab mixture.
6. Cover and refridgerate for at least 2 hours, preferably overnight so the crab mixture is firm enough to form patties(this also prevents them from falling apart while cooking).
7. Place the breadcrumbs on a plate.
8. Form the crabcakes into balls large enough to fit into the palm of your hand and then smash them down into patties.
9. Press the patties into the breadcrumbs to coat both sides.
10. Heat the clarified butter in a non-stick saute pan and fry the crab cakes on medium heat for approximately 4 minutes on each side.