Fresh Crab Cakes Recipe
Ingredients
1 1/2 pounds fresh crabmeat, membranes removed
1 tablespoon finely chopped parsley
1/4 cup chopped chives
1 tablespoon Dijon mustard
Juice of 1/2 lemon
2 eggs, beaten
1-1 1/2 cups fresh bread crumbs, lightly packed
1/4 cup heavy cream
Salt and red pepper to taste
4 tablespoons butter
Directions
Put crabmeat in a bowl.
Add the parsley, chives, mustard, lemon juice, and eggs.
Blend well.
Add the bread crumbs and mix, adding the heavy cream, salt, and red pepper.
If mixture is too dry to form cakes, add a little more cream.
Form into about 8 cakes.
Melt butter in skillet.
When hot and foamy, saute crab cakes 1-2 minutes on each side or until heated through
Add the parsley, chives, mustard, lemon juice, and eggs.
Blend well.
Add the bread crumbs and mix, adding the heavy cream, salt, and red pepper.
If mixture is too dry to form cakes, add a little more cream.
Form into about 8 cakes.
Melt butter in skillet.
When hot and foamy, saute crab cakes 1-2 minutes on each side or until heated through
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