Engine Co No 28 Crab Cakes

CONDIMENTS
3 Lemons; cut into wedges
Tartar sauce or remoulade
-optional

Saute the onions,green onions, red and green bell peppers and celery in 2
tablespoons of butter over medium-low heat until soft, 5 to 7 minutes.
Remove from the heat and cool. Mix the sauteed vegetables by hand with the
crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice,
mustard, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. (Note:
Over-mixing will cause the crabmeat to break up too much.) If the mixture
is too runny to form cakes, add more bread crumbs. If too dry add more
cream until the cakes can be formed. Divide the mixture into 12 equal
portions (about 1/2 cup each) and pat into cakes about 3/4 inch thick.
Place the cakes on a wax paper-lined plate. (Note:Cakes can be prepared up
to 6 hours ahead and refrigerated.) Heat the remaining 1/2 cup of butter in
a small saucepan over low heat until the butter melts and separates. Spoon
off any foam on top of the butter. Spoon off the clear, clarified butter,
leaving the milky residue in the pan. In a cast-iron or heavy-bottomed
skillet, heat 1/8-inch of clarifies butter over medium heat. Combine the
remaining 1/2 teaspoon of salt, the remaining 1/2 teaspoon of pepper and
the flour. Mix well. Lightly dust the crab cakes with the seasoned flour.
Carefully place one end of each crab cake in the skillet, allowing the cake
to fall gently away from you. (Note: Do not over-crowd the pan when frying
or the crab cakes will not brown properly.) Cook each cake until browned on
both sides, about 4 minutes per side. Transfer the cakes to a baking sheet.
Bake at 375 degrees until light and fluffy, 10 to 15 minutes. Serve with
lemon wedges and well-seasoned tartar sauce or remoulade, if desired. Makes
6 servings