- 1 cup fresh white bread crumbs
- 2 tablespoons olive oil
- 3 tablespoons half-and-half
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon Tabasco pepper sauce
- Juice of 1 lemon
- 2 teaspoons freshly-cracked black pepper
- 1 pound cooked crabmeat
- 2 eggs separated
- 3 tablespoons finely-grated horseradish
- 3/4 cup cream sauce
- Salt to taste
- Clarified butter
- Lemon wedges
Soak the breadcrumbs in the olive oil and half-and-half. In a small bowl, combine the mustard, paprika, Tabasco, lemon juice, and pepper; mix thoroughly. In a large bowl, combine the crabmeat, egg yolks, horseradish, cream sauce, soaked breadcrumbs, salt, and mustard mixture and mix well. Taste and adjust seasoning if necessary.
In a small, dry, clean bowl, whip the egg whites to soft peaks. Fold them into the crab mixture. Form the crab mixture into twelve small cakes.
Heat a non-stick skillet or griddle to 350 degrees with just enough clarified butter to film the bottom. Fry the crabcakes until they are golden brown on each side and heated through, approximately 3 minutes per side.
Serve the crab cakes with "Ancho Chili Remoulade" (see recipe) and garnish with a lemon wedge.
This recipe yields ?? servings.