Red Bar Crab Cakes

Ian Magary's Note:

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.

• Total Time: 4 hrs 8 mins
• Prep Time: 4 hrs
• Cook Time: 8 mins

Ingredients:

Servings: 20

• 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
• salt
• 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

Directions:

1. To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
2. Add remaining butter till melted on low heat.
3. Add flour. Mix well with butter and vegetables until it becomes a light roux.
4. Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
5. 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.
6. To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
7. Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.

Reviews

[PlantJoySeeds]

OMG - The Red Bar's crab cakes are too freaking Die For! Thanks so much for sharing this recipe. I'm trying it tonight!