Author: Fred Thompson / Cookbook Author

1 pound lump or jumbo lump crabmeat, picked over
2 large eggs
1/4 c of buttermilk
1/4 c finely diced red onion
2 scallions finely sliced including the green portion
2 T chopped fresh parsley
1 T finely diced red pepper
1 t Old Bay seasoning
1/2 t Coleman’s dry mustard
10-15 saltine crackers, crushed
2 T peanut or other neutral oil (not olive oil)
2 T unsalted butter
Wondra flour or all-purpose flour as needed.

1. Beat the eggs with the buttermilk and set aside. In a large mixing bowl, combine the onion, scallions, parsley, red pepper, Old Bay, bread crumbs, and the dry mustard. Add the egg mixture and stir.

2. Fold in the crabmeat gently trying to not break up the lumps. Cover, and refrigerate for two hours.

3. Mold the crab mixture into 8 cakes, and place on a baking sheet. Refrigerate for 30 minutes or longer, covered.

4. Pre-heat your oven to 350 degrees. In a large sauté pan or black iron skillet heat the oil and butter over medium high heat. Sprinkle the tops of the crab cakes with the Wondra flour and place flour side down in the pan. Sprinkle this side with flour. Cook for 4 minutes or until brown. Carefully turn the crab cakes and place the pan in the hot oven for 10-15 minutes.

5. Serve immediately, or turn off the oven and they will hold for 30 minutes or so. Serve with tartar sauce or jalepeno mayonnaise

NOTES:  Please take the time to refrigerate the crab cakes at each point where called for in the recipe. Your life will be much easier and your crab cakes will look better and taste better for doing this.

Recipe from "Crazy For Crab" by Fred Thompson

Posted: 9/2/2005 NewsChannel5-Talk of the Town