1 lb crabmeat4 tbsp butter
1/2 cup finely chopped onion
1 rib celery, minced
1 clove garlic, minced
1 1/2 tsp kosher salt
2 large egg
1/4 cup leavy cream
1/4 tsp grated lemon zest
2 tbsp lemon juice
1 tbsp whole-grain mustard
2 tsp finely chopped parsely
2 tsp dill
3/4 tsp hot pepper sauce
freshly ground pepper
1/3 cup cracker meal, plus additional for coating
1 tbsp veetable oil
Method
1. Spread the crabmeat on a pan and carefully pick out and discard any bits of shell. Transfer the meat to a bowl. Line a baking sheet with waxed or parchment paper.
2. Melt 1 tbsp of the butter in a small skillet over a medium heat. Add the onion, celery, garlic, and 1/2 teaspoon of the salt and cook until soft, about 5 minutes; cool. Stir the mixture gently into the crab, keeping the crabmeat in lumps.
3. Lightly beat the eff wiht the cream, lemon zest, lemon juice, mustard, parsley, dill, hot sauce, the remaining 1 tsp of salt, and pepper to taste. Again working with a light hand, toss the eff misture wiht crab. Stir in the 1/3-cup cracker meal. Shape the mixture into 1 1/2-inch patties. Place them on the prepared baking sheet, cover, and refridgerate for 1 hour.
4. Preheat the oven to 200 degrees F and place another baking sheet inside. Cover the bottom of a pie tin or rimmed plate with crakker meal and lightly pat the cab cakes in the meal to coat both sides. Heat a large skillet over medium heat and add the remaining 3 tablespoons butter and oil. Cook the crab per side. Keep cooked cakes warm in oven. Serve with spicy red pepper sauce.
Comments