4 lbs king crab legs cooked & picked or 1# crabmeat
3 tbsps butter
1 green onion finely chopped
1 clove garlic pressed
2 tbsps red bell pepper minced
3 tbsps heavy cream
1 tablespoon Dijon mustard
2 eggs beaten
1 teaspoon fresh basil minced
1 teaspoon fresh parsley minced
1 cup bread crumbs
1/8 cup Parmesan cheese
2 tbsps oil
Melt 1 tablespoon butter in large skillet and saute onion, garlic, & red pepper until wilted, about 2 minutes. Add cayenne, cream & Dijon mustard. Cool slightly. Add egg, basil, parsley, bread crumbs, Parmesan and crabmeat. Mix lightly. Mold into 20 2"-wide patties.
Chill at least 1 hour.
Combine oil and remaining 2 T butter over moderate heat in large skillet. Saute crab cakes 3 minutes on each side.
Serving Ideas: Serve with Lemon Dill Sauce