Sunny's Crab Cakes

By jennyburkholder

Ingredients

• 4 thick slices white bread, crust trimmed and bread torn
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped Vidalia onion
• 1 cup chopped celery
• 1 scallion, finely chopped
• 1 teaspoon seafood boil seasoning (recommended: Old Bay)
• 3 cloves garlic, grated on a rasp or minced
• Zest of 1 lemon
• 3 egg whites
• 1 pound lump crabmeat, picked through for shells

Details

Servings 8

Preparation

Step 1

Heat oven to 400 degrees F.

In a large bowl add the bread, heavy cream, and a pinch of salt.

In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.

Bake until light golden brown, 30 to 35 minutes.