Here you go. Yum!
4 or 5 slices white bread, crusts removed, torn into pieces
1/3 cup mayonnaise
1 lg egg lightly beaten
2 tbsp finely chopped shallots
2 tbsp chopped flat leaf parsley
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp ground red pepper
1 lb fresh crabmeat, picked over
1/4 cup butter (no substitute)
4 tbsp vegetable oil divided
Lemon wedges
Chop or process bread into fine crumbs.
Combine mayo, egg, shallots, parsley, lemon juice, mustard and red pepper. Add crabmeat and 1 cup of bread crumbs just until blended.
Shape 1/3 cup of crabmeat mixture into
2-1/4" patty. Coat with more bread crumbs, and place on a cookie sheet lined with wax paper. Repeat using the rest of the crabmeat and bread crumbs. Refrigerate 4 hours.
Clarify butter: microwave butter on high in one cup glass measure covered with plastic wrap, 1 to 1-1/2 minutes until melted. Let stand 2 minutes until solids settle to bottom. Skim off and discard foaming top. Pour clear liquid into cup.
Heat oven to 250. Heat 1 tbsp clarified butter and 2 tbsp oil in skillet over medium heat. Add 4 crab cakes and cook about 4 minutes until golden. Flip and cook 4 minutes more. Transfer to cookie sheet and keep warm in the oven. Wipe out skillet before cooking the remaining crab cakes with remaining butter and oil. Serve with lemon. Makes 8 cakes.
I'd love to give someone credit for this recipe because I know it's not mine, but I don't remember where it came from. Odds are it came from my mother-in-law: she was an excellent cook.
Enjoy!
