Red Bar Crab Cakes

Recipe by Ian Magary
READY IN: 4hrs 8mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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