Crab Cakes W/ Scallions & Jalapenos |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This was a recipe in the 150 Best American Recipes. Haven't tried but did not have a favorite recipe for crab cakes so I thought I would put this up to use later, let me know if you try and recommend any tweaks. Prep includes required chill time Ingredients:
12 tablespoons unsalted butter |
1 cup scallion (finely chopped include some firm green stem) |
1/2 cup jalapeno (finely chopped) |
3/4 cup heavy cream |
2 teaspoons dry mustard |
1/4 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 |
Directions:
1. Melt butter over medium high heat. Saute the scallions & jalapenos for about 2 minutes, or until bright green.
2. Add the cream and bring to a boil. Reduce the heat to medium & cook, stirring, for 3-4 minutes, or until thickened.
3. Remove from the heat & stir in the mustard and cayenne. Let cool for 5 minutes.
4. In large bowl stir together the crabmeat, and scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a baking sheet. Immediately place in the fridge for about 2 hours to firm up.
5. When ready to serve, beat eggs in a shallow bowl & place the breadcrumbs in a separate shallow bowl. In large skillet heat oil and 1-2TBS butter over medium heat. Work with 1/2 the patties at a time keep the rest in the refrigerator. Dip each patty into the beaten eggs and then coat with the bread crumbs.
6. Saute the crab cakes until browned, 2-3 minutes per side, turning ONLY once or they will break. Repeat with remaining patties using more oil if needed. Drain on paper towels and serve immediately.
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