Recipe June 20: Crab Cakes



The J Clyde Crab Cakes

Yield- 8 Crab Cakes

2 Cups diced bell pepper

1 Cup diced Vidalia onion

1 Cup Heavy Cream

1 Cup high-end mustard of choice

1 Pound lump blue crab meat, picked

1 Cup Seasoned Bread Crumb

1 Tablespoon Fresh Thyme

1 Tablespoon Fresh Parsley

4 oz Clarified Butter

4 oz Flour



-Sweat vegetables in butter

-Add flour and gently stir to form a roux

-In a separate pan, steep cream, mustard, and thyme

-Add cream mixture to vegetable roux, stir to incorporate, and chill

-Combine crab meat, roux/cream mixture, parsley, and bread crumbs

-Form mixture into 1/3 Cup patties

-Lightly dust crab cakes with flour and pan fry in clarified butter until both side are golden brown and cakes are cooked through.