Lump Crab Cakes

2 tablespoons butter
½ yellow onion, ¼” dice
½ cup heavy whipping cream
2 pounds lump crab meat, cooked
½ cup bread crumbs
1 tablespoon Coleman’s dry mustard
¼ teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons fresh parsley, chopped
olive oil

In a sauté pan over medium heat, sauté onions in butter until clear, approximately 4 minutes. Combine the remaining ingredients together by hand and add to the sautéed onions.

Form mixture into 12 individual cakes. In the same sauté pan over medium-high heat, place a small amount of olive oil and bring to temperature. Cook crab cakes over medium-high heat for approximately 4 minutes per side, or until golden brown and hot in the center. Served topped with aioli sauce.

Caper Aioli
½ cup mayonnaise
2 tablespoons capers, chopped, with juice
1 teaspoon flat leaf parsley, chopped
juice of one lemon
pinch of white pepper

Combine all ingredients. Serve over crab cakes.

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