Crab Cakes

Bite into a perfect crab cake - crusty on the outside, moist inside. From Good Food Magazine, May 1987.

• Ready In: 32 mins
• Yields: 8 patties

Ingredients

• 1  lb fresh lump crabmeat, picked over for shell, flaked
• 1⁄2 cup  fresh breadcrumb, lightly packed
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons heavy cream
• 1  tablespoon fresh lemon juice
• 2  teaspoons  snipped fresh chives
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon  grated lemon zest
• 1⁄8 teaspoon cayenne pepper
•  fresh ground pepper (to taste)
• 1  large egg
• 1  large  egg yolk
• 1⁄3 cup  dry breadcrumbs
• 4  tablespoons unsalted butter
•  prepared  tartar sauce

Directions

1. Heat oven to 250 degrees.
2. Place all ingredients except dry bread crumbs, butter, and tartar in mixing bowl and stir to combine. Shape into eight 2-1/2" patties, gently squeezing out excess liquid. Spread dry bread crumbs in a shallow bowl and coat both sides of each patty with bread crumbs, gently shaking off excess.
3. Heat half the butter in a large skillet over medium heat. Add half the crab cakes and cook, turning once, until golden brown, 4-6 minutes. Keep warm in oven. Repeat with remaining butter and cakes. Serve hot with tartar sauce.