Prep 4 hrs
Cook 8 mins
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.
- 1360.77 g 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)
- 236.59 ml parsley (chopped)
- 118.29 ml fresh basil (chopped)
- 29.58 ml garlic powder
- 14.79 ml dried thyme
- black pepper
- 113.39 g butter
- 946.0 ml heavy cream
- 88.74 ml flour
- 473.18 ml breadcrumbs
- 236.59 ml Dijon mustard
- 44.37 ml olive oil
- 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.
OMG - The Red Bar's crab cakes are too freaking Die For! Thanks so much for sharing this recipe. I'm trying it tonight!