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6 oz butter
4 celery stalks, finely chopped
3 oz yellow onion, finely chopped
24 oz heavy cream
3 oz pimientos (jarred), finely chopped
3 oz Dijon mustard
1 teaspoon salt
1 teaspoon white pepper
3 lb lump crabmeat
3 eggs, beaten
4 cups seasoned bread crumbs
3 oz vegetable oil
2 lemons
Saute celery and onion in 2 oz butter over low heat for about 10 minutes, until
tender. Drain off butter and move to a clean pan. Add cream and
simmer over medium heat, avoiding cream boiling over, until reduced to a rather
thick consistency, perhaps taking as much as an hour. Remove from heat and
let thoroughly cool.
Add pimientos, mustard, salt and pepper, and mix. Stir in crabmeat and
egg, and compress to drain excess water. Pour bread crumbs on working
surface. Take bite-size amounts of crab mixture, press into discs.
Place crab discs on bread crumbs and top with more crumbs. Press to get
crumbs to adhere, and use a spatula to move them to a baking sheet or platter.
Cover and refrigerate for at least a couple hours.
Working in batches, melt remaining butter in pan over low heat and add oil.
Cook crab cakes until they are golden brown, 4-6 minutes per side. Squeeze
lemon juice over crab cakes through a strainer to catch seeds, and serve.
Makes about 50 pieces.