Uncle Bubba's Crabcakes
- 3 T unsalted butter, melted
- 6 scallions, thinly sliced
- 1 clove garlic, minced
- 1 small green pepper, finely chopped
- 5 T mayo
- 1/3 C heavy cream
- 3 T Dijon mustard
- 1/4 t salt
- 1/4 t black pepper
- 1/4 t garlic powder
- 1/8 t cayenne pepper
- 2 eggs
- 1 T chopped flat-leaf parsley
- 1/4 C fresh lemon juice
- 30 Saltine crackers, crumbled to fine crumbs
- 1 # lump crab meat, picked clean
- 1 # claw or leg crab meat, picked clean
- 1 T vegetable oil
Heat a med nonstick skillet over mod heat and add 1 T butter, scallions, garlic and green pepper. Cook, stirring occasionally until soft, about 4 min. Remove from heat and set aside to cool.
In a large mixing bowl, combine mayo, heavy cream, mustard, salt, pepper, garlic powder, cayenne pepper, eggs, parsley and lemon juice and stir until combined. Add sauteed vegetables and mix together. Gently mix in the saltine cracker crumbs and crab meat. Allow to rest 5 min.
Form mix into 3 oz patties (about 2 1/2 " wide and 1" thick). Place patties on a parchment or waxed paper-lined tray until ready to cook. Mix vegetable oil with remaining 2 T butter and heat half of the mix in a large nonstick skillet over moderate[low heat. Working in batches, place crab cakes in pan and saute for 5-6 min per side until golden brown. Remove from heat and place on paper towels to remove excess oil. Add butter mix to pan as needed for each batch.