Best Crab Cakes Ever
Tara's Notes
Ingredients
Method
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Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeno about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Reduce heat to medium and stir 3 to 4 minutes, until the mixture thickens.
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Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
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Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
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When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Saute until browned, 2 to 3 minutes on each side (turn cakes only once or they will break up). Drain on paper towels and serve immediately.