Recipe - Parker House Crab Cakes

16 ounce Lump crab meat
One half Red bell pepper, minced
One half Yellow bell pepper, minced
1 md Onion, minced
2 Shallots, minced
1 Clove garlic, minced
1 tablespoon Fresh basil, chopped
1 tablespoon Fresh parsley, chopped
2 cup Cracker crumbs, unsalted
1 pt Heavy cream
2 Whole eggs, blended
Flour
Olive oil

1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set
aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil, sauteed
onions, peppers, shallots and garlic. Mix thoroughly. 3. Add cream and
about 1 cup of cracker crumbs. The mixture should be stiff enough to
shape. Adjust seasoning with salt and pepper. 4. Shape crab mixture into
oval cakes. Dip into flour, then egg mixture, then remaining cracker
crumbs. Shake off excess cracker crumbs. 5. Refrigerate for 1 hour. 6.
Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown.
Present 2 cakes per person.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini