Best Crab Cakes Ever
- 12 tbsp unsalted butter, plus 1 to 2 tablespoons for sautéing (1 1/2 sticks)
- 1 cup finely chopped green onions (including some green parts)
- 1 tsp finely chopped jalapeño chile, or more, to taste
- 3/4 cup heavy cream
- 2 tsp dry mustard powder
- 1 pinch cayenne pepper
- 2 lb jumbo lump crabmeat, drained well, patted dry and picked over
- 2 large eggs, well beaten
- 2 cup fresh white breadcrumbs, spread on a baking dish
- 2 tbsp vegetable oil, for sautéing
- 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.
Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
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.
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.