Deviled Crab Cakes

Ingredients

• 1 tablespoon butter
• 2 teaspoons minced onions
• 1/4 garlic clove
• 1 tablespoon minced red pepper
• 1 tablespoon minced green pepper
• 4 teaspoons flour
• 1/3 cup cream
• 1 teaspoon dry mustard
• 2 teaspoons prepared brown mustard
• 2 teaspoons mixed chopped herbs, such as parsley & basil
• 1/4 teaspoon cayenne pepper
• 1 dash Tabasco sauce
• 1 egg yolk
• 10 ounces fresh crabmeat, picked over and drained
• 1 teaspoon lemon juice
• 1 1/4 cups fresh breadcrumbs
• salt & pepper
• 1 cup milk, beaten with
• 1 egg, for eggwash

Directions

1. 1

   Melt butter in large heavy frying pan. Add onion, garlic, minced pepper and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cram and stir until thickened.

2. 2

   Add dry mustard, prepared mustard, herbs, cayenne and tabasco - mix well. Stir in egg yolk. Quickly add crab meat, lemon juice and 1/4 cup bread crumbs stirring until well blended. Remove from heat. Add salt & pepper to taste,.

3. 3

   Transfer mixture to bowl, cover and refrigerate at least 3 - 4 hours.

4. 4

   Heat oil to 375º

5. 5

   Shape chilled crab mixture into 6 oval cakes. Dip each crab cake into egg wash and then roll in remaining 1 cup fresh bread crumbs until completely covered.

6. 6

   Fry crab cakes till golden brown 2 - 3 minutes per side. Transfer to paper towels to drain - season lightly with salt and pepper.

7. 7

   Serve on warm plates with mustard sauce.