Recipe - Engine Co No 28 Crab Cakes

CRAB CAKES
One half small Onion; finely minced
4 Green onions; finely chopped
One half Red bell pepper; finely
minced
One half Green bell pepper; finely
minced
1 Stalk celery; finely minced
2 tablespoon Butter plus One half cup; 1 stick
1 pound Lump crabmeat or Dungeness
crab meat
1 Egg; beaten
One half cup Fresh unseasoned bread
crumbs(more if; needed)
One fourth cup Heavy whipping cream; (more
if needed)
1 tablespoon Parsley; chopped
1 tablespoon Lemon juice
One half tablespoon Dry mustard
1 teaspoon Salt
1 teaspoon Pepper
1 cup Flour

CONDIMENTS
3 Lemons; cut into wedges
Tartar sauce or remoulade
optional

Saute the onions,green onions, red and green bell peppers and celery in 2
tablespoons of butter over mediumlow heat until soft, 5 to 7 minutes.
Remove from the heat and cool. Mix the sauteed vegetables by hand with the
crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice,
mustard, One half teaspoon of salt and One half teaspoon of pepper. (Note:
Overmixing will cause the crabmeat to break up too much.) If the mixture
is too runny to form cakes, add more bread crumbs. If too dry add more
cream until the cakes can be formed. Divide the mixture into 12 equal
portions (about One half cup each) and pat into cakes about Three fourths inch thick.
Place the cakes on a wax paperlined plate. (Note:Cakes can be prepared up
to 6 hours ahead and refrigerated.) Heat the remaining One half cup of butter in
a small saucepan over low heat until the butter melts and separates. Spoon
off any foam on top of the butter. Spoon off the clear, clarified butter,
leaving the milky residue in the pan. In a castiron or heavybottomed
skillet, heat 1/8inch of clarifies butter over medium heat. Combine the
remaining One half teaspoon of salt, the remaining One half teaspoon of pepper and
the flour. Mix well. Lightly dust the crab cakes with the seasoned flour.
Carefully place one end of each crab cake in the skillet, allowing the cake
to fall gently away from you. (Note: Do not overcrowd the pan when frying
or the crab cakes will not brown properly.) Cook each cake until browned on
both sides, about 4 minutes per side. Transfer the cakes to a baking sheet.
Bake at 375 degrees until light and fluffy, 10 to 15 minutes. Serve with
lemon wedges and wellseasoned tartar sauce or remoulade, if desired. Makes
6 servings

NOTES : Each serving without tartar sauce: 381 calories; 850 mg
sodium; 137 mg cholesterol; 25 grams fat; 24 grams carbohydrate; 15 grams
protein; 0.29 gram fiber.
Recipe by: L.A. Times S.O.S. 11/97

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998