Crab Cakes
Source: Sue (cookingrvc)
2 lbs. Backfin crab meat
2 C. Fresh breadcrumbs
4 large eggs
1 C. Heavy cream
1 T. Dijon mustard
4 t. lemon juice
4 t. Tarragon – dried
4 t. onion – grated
salt/pepper
1 C. Panko plus 3 cups for coating (Janpanese 'breadcrumbs')
6 T. Unsalted butter
In bowl, combine crab meat, breadcrumbs, and 1 C. panko. Whisk eggs well, whisk in cream.
Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well.
In a large skillet, heat 1 T. of butter over moderate heat until foam subsides.
Take mounded tablespoon full of crab misture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart). Drop cake into pan and sauté for 2 – 3 minutes – until deep golden. Carefully turn over and cook 2 – 3 minutes more.
The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350° oven for 10 – 15 minutes.
Serve with:
Mustard Mayonnaise Sauce:
1/4 C. Mayonnaise
2 1/2 t. Stone ground mustard
1/4 t. fresh lemon juice, or to taste.
In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead.
Makes 80-100 quarter sized cakes, recipe is easily doubled.