Blue Crab Cakes

By kdet

Ingredients

• 1 pound blue crab meat
• 1/3 cup heavy cream
• 1/2 cup green bell pepper -- small dice
• 2 green onions -- sliced (only the white part, not the top)
• 1/3 cup bread crumbs for the mix and another 1/2 cup for coating the cakes before frying
• salt and pepper -- to taste
• 1 TBSP of butter for frying and another 4 - 6 TBSP for frying
• worcestershire sauce -- to taste
• Old Bay seasoning -- to taste
• Tabasco Sauce -- to taste
• 1 egg -- slightly beaten

Details

Adapted from turning-the-clock-back.blogspot.com

Preparation

Step 1

Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible. We bought ours already cleaned and picked over.


2. Sauté the bell peppers in 1 TBSP of the butter until tender, just a few minutes


3. Combine the crab meat, cream, bell peppers, green onions and 1/3 cup of bread crumbs along with the salt, pepper, Worcestershire sauce, Old Bay seasoning and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.


4. Form the crab mixture into cakes of the desired size. You can use a mold if you are picky but we just do it by hand.

5. Place the remaining bread crumbs on a plate. Gently coat the crab cakes in the bread crumbs, patting the crab cake down gently to help them stick.


6. Heat a cast iron frying pan over moderate heat and add enough butter to cover the bottom approximately 1/4 inch deep. I used about a 1/2 stick of butter.

7 Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.

This made 7 medium sized crab cakes.