Red Bar Crab Cakes

Total Time: 4 hrs 8 mins Preparation Time: 4 hrs Cook Time: 8 mins

Ingredients

• Servings: 20
• 3 lbs blue jumbo lump crab meat
• 1 whole onion (diced)
• 1 bunch green onion (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 whole garlic clove (minced)
• 1 cup parsley (chopped)
• 1/2 cup fresh basil (chopped)
• 2 tablespoons garlic powder
• 1 tablespoon dried thyme
• salt
• black pepper
• 1/4 lb butter
• 1 quart heavy cream
• 6 tablespoons flour
• 2 cups breadcrumbs
• 1 cup dijon mustard
• 3 tablespoons olive oil

Recipe

• 1 to bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
• 2 add remaining butter till melted on low heat.
• 3 add flour. mix well with butter and vegetables until it becomes a light roux.
• 4 add cream, mustard, basil, garlic powder and thyme. leave on low heat, stirring frequently unitl very thick. cool the sauce at room temperature.
• 5 take the crabmeat, mix the sauce with the bread crumbs until you get a dough. make 3-ounce patties (make sure they're neither sticky nor dry). refrigerate at least 3 hours.
• 6 to cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
• 7 try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.