Crab Cakes W/ Scallions & Jalapenos
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 12 tablespoons unsalted butter
- 1 cup scallion (finely chopped include some firm green stem)
- 1⁄2 cup jalapeno (finely chopped)
- 3⁄4 cup heavy cream
- 2 teaspoons dry mustard
- 1⁄4 teaspoon cayenne pepper (more or less to taste)
- 2 lbs lump crabmeat (drained, patted dry and examined for shell)
- 2 large eggs
- 2 cups white breadcrumbs (fresh)
- 1 -2 tablespoon safflower oil
directions
- Melt butter over medium high heat. Saute the scallions & jalapenos for about 2 minutes, or until bright green.
- Add the cream and bring to a boil. Reduce the heat to medium & cook, stirring, for 3-4 minutes, or until thickened.
- Remove from the heat & stir in the mustard and cayenne. Let cool for 5 minutes.
- In large bowl stir together the crabmeat, and scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a baking sheet. Immediately place in the fridge for about 2 hours to firm up.
- When ready to serve, beat eggs in a shallow bowl & place the breadcrumbs in a separate shallow bowl. In large skillet heat oil and 1-2TBS butter over medium heat. Work with 1/2 the patties at a time keep the rest in the refrigerator. Dip each patty into the beaten eggs and then coat with the bread crumbs.
- Saute the crab cakes until browned, 2-3 minutes per side, turning ONLY once or they will break. Repeat with remaining patties using more oil if needed. Drain on paper towels and serve immediately.
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RECIPE SUBMITTED BY
mrs.trs
Choctaw
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I am a military wife stationed over here in England. I am a full time home maker. I enjoy trying new recipes and discovering my own. I love to spend time with my family and getting them envolved when possible.