1 Tbsp. butter
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
1 garlic clove, minced
3 Tbsp. heavy cream
1 Tbsp. Dijon mustard
1/2 tsp. minced fresh parsley (Italian/Flat leaf)
1/2 cup bread crumbs
1 lb. white or claw crabmeat, picked free of any bits of shell*
1/2 cup bread crumbs
1/4 cup grated Parmesan
3 Tbsp. vegetable oil
Melt 1 tablespoon of butter in heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is tender, approximately 3 minutes. While vegetables are cooking, mix the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs in a large mixing bowl. When vegetables are done, add them to the bowl, mixing well. Gently fold in the crab meat.
Form the mixture into 8 patties, about 1/2-inch thick. In another mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Gently pat this topping onto both sides of the patties. Place on a plate, cover with plastic wrap and refrigerate until firm, about 2 hours.
After crab cakes have had time to chill, heat a large skillet with 3 tablespoons of vegetable oil. Sauté the crab cakes in the hot oil for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree (F) oven.
Serve with a small dollop of dill sauce on top of each crab cake.
Yield: 4 servings
Adapted from original recipe by Paula Deen
I've tried a couple of recipes for crab cakes and these are by far the best! My husband and I love them so much and can make a meal of them when combined with a large green salad.
The original recipe calls for 2 tablespoons of butter (combined with 2 tablespoons of oil) for frying. I think the straight oil makes for a crispier cake. I used Japanese Panko bread crumbs instead of regular bread crumbs. I used 2-6 oz. cans of crab (drained), so I wound up with a little less than the specified pound. It didn't seem to make a difference.
* I prefer lump crab meat. Claw meat is a lower quality and doesn't taste quite as good.