Jason’s Best Crab Cakes Ever

By staceycohentisch

Ingredients

• 1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sauteeing
• 1 cup finely chopped scallions (including some green stem)
• 1/2 cup finely chopped jalapeno pepper
• 3/4 cup heavy cream
• 2 teaspoons dry mustard
• Pinch cayenne pepper
• 2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
• 2 eggs, beaten
• 2 cups fresh white-bread crumbs, spread out in a baking dish
• 1 to 2 tablespoons vegetable oil.

Details

Servings 10

Preparation

Step 1

Melt 1½ sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeno about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.

Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden about 2 hours.

When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keeping remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Saute until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.