Fresh Crab Cakes
|Crabmeat||1 1⁄2 Pound, membranes removed|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Lemon||1⁄2 , juiced|
|Eggs||2 , beaten|
|Bread crumbs||1 1⁄2 Cup (24 tbs), lightly packed|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Red pepper||To Taste|
Put crabmeat in a bowl.
Add the parsley, chives, mustard, lemon juice, and eggs.
Add the bread crumbs and mix, adding the heavy cream, salt, and red pepper.
If mixture is too dry to form cakes, add a little more cream.
Form into about 8 cakes.
Melt butter in skillet.
When hot and foamy, saute crab cakes 1-2 minutes on each side or until heated through