crab cake

3 or 4 slices French or Italian bread

3 Tbs. unsalted butter

1/4 cup minced green onions, including some tender green portions (3 or 4 onions)

1 lb. fresh-cooked crabmeat, picked over to remove any shell fragments

1 Tbs. chopped fresh flat-leaf parsley

1/3 cup heavy cream

2 eggs

2 Tbs. fresh lemon juice

1 Tbs. Dijon mustard

1/2 tsp. salt

Cayenne pepper, to taste

1/2 cup all-purpose flour

2 Tbs. vegetable oil

Lemon wedges for serving

Remove the crusts from the bread and discard. Cut or tear the bread into small pieces and put into a food processor fitted with the metal blade or into a blender. Pulse a few times to make coarse crumbs; you should have about 2 cups. Place the crumbs in a large bowl and set aside.

 

In a small saut?pan over low heat, melt 1 Tbs. of the butter. Add the green onions and saut?until softened, 1 to 2 minutes. Add the onions to the bread crumbs along with the crabmeat and parsley. Mix well.

 

In a separate bowl, whisk together the cream and eggs until well blended. Whisk in the lemon juice, mustard, salt and cayenne pepper. Slowly add to the crab mixture, stirring continuously so the bread crumbs are evenly moistened. Form into 8 or 12 oval or round cakes about 1 inch thick. Put the flour on a plate or on a piece of waxed paper. Lightly and evenly coat each crab cake with the flour, shaking off any excess.

 

In a large saut?pan or fry pan over medium-high heat, melt the remaining 2 Tbs. butter with the vegetable oil. When hot, fry the cakes in batches, turning once, until lightly browned, 3 to 4 minutes per side. Transfer to a warmed plate and keep warm until all the cakes are cooked. Serve immediately with lemon wedges. Serves 6.