Recipe by Ian Magary
This recipe was given to us at the Red Bar in Grayton Beach, Florida. They make the best crab cakes I've ever tasted. They're served with a Lemon beurre blanc sauce drizzeled over them recipe not included... I still have to find a good one, but this is a start. The recipe was originally entitled "Olivier's Crab Cakes", but most patrons of the restaurant would not recognize them by that name.
- 3 lbs blue jumbo lump crab meat
- 1 whole onion (diced)
- 1 bunch green onion (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 whole garlic clove (minced)
- 1 cup parsley (chopped)
- 1⁄2 cup fresh basil (chopped)
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- black pepper
- 1⁄4 lb butter
- 1 quart heavy cream
- 6 tablespoons flour
- 2 cups breadcrumbs
- 1 cup Dijon mustard
- 3 tablespoons olive oil
Directions See How It's Made
- To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
- Add remaining butter till melted on low heat.
- Add flour. Mix well with butter and vegetables until it becomes a light roux.
- Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
- Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
- To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
- Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.