Crab Cakes

2 tablespoons butter
½ yellow onion, cut into ¼-inch dice
½ cup heavy whipping cream
2 pounds crab meat (Dungeness, rock, snow, or lump)
½ cup bread crumbs
1 tablespoon Coleman’s dry mustard
¼ teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons fresh parsley, chopped
olive oil

Sauté onions in butter until clear, approximately 4 minutes. Mix the remaining ingredients together and add the sautéed onions. Form into 12 individual cakes. Cook over medium-high heat in a small amount of olive oil for approximately 4 minutes per side, or until golden brown and hot in the center.

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