Cape Fear Crab Cakes


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