astray recipes: Parker house crab cakes

Categories: None
Yield: 8 Servings

Measure	Ingredient
16 ounces	Lump crab meat
½	Red bell pepper, diced
½	Yellow bell pepper, diced
1 medium	Onion, diced
2	Shallots, diced
1	Clove garlic, diced
1 tablespoon	Fresh basil, chopped
1 tablespoon	Fresh parsley, chopped
2 cups	Cracker crumbs, unsalted
1 pint	Heavy cream
2	Whole eggs, blended
	Flour
	Olive oil

1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly. 3. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper. 4. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. 5.

Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet.

Saute cakes until golden brown. Present 2 cakes per person.

parker house crab cakes