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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crab Cakes #4 Southern Style Recipe

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This recipe for Crab Cakes #4 Southern Style is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter, divided
1 green onion, finely chopped
2 T. finely chopped red bell pepper
1 clove garlic, minced
3 T. heavy cream
1 T. Dijon mustard
1 large egg
1/2 tsp. minced fresh parsley
Pinch of cayenne pepper
1 cup bread crumbs, divided
1/4 cup grated Parmesan cheese
1 lb. white or claw crabmeat
2 T. oil
Directions:
Directions:
Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute onion, bell pepper and garlic until pepper is limp, about 3 minutes. Add cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs and mix well. Gently fold in the crabmeat. Form the mixture into eight patties, about 1/2 inch thick. Combine the remaining bread crumbs and Parmesan cheese. Pat onto both sides of the patties. Refrigerate patties for about 2 hours. In a skillet, combine the remaining butter with oil. Saute the crabcakes for approximately 3 minutes on each side or until they are golden brown. Serve with favorite tartar sauce, remoulade sauce or Russian dressing.

 

 

 

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