CRAB CAKES - JASON'S BEST EVER

CRAB CAKES - JASON'S BEST EVER image

Yield 10 large cakes

Number Of Ingredients 10

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1 1/2 sticks unsalted butter, plus 2 T. for sauteeng
1 cup scallions, finely chopped, white and some green
1/2 cup jalapeno chile peppers, finely chopped
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds lump crabmeat, well drained, and picked over, patted dry
2 eggs, beaten
2 cups white bread crumbs, spread out in a flat plate
2 tablespoons vegetable oil

Steps:

Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.