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Gulf Crab Cakes with Lemon Butter

Photo: Iain Bagwell; Styling: Kay Clark

Hands-on time 50 mins
Total time 1 hr, 55 mins
Yield

Makes 12 servings

For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

Ingredients

  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced yellow onion
  • 2 tablespoons minced garlic
  • 8 tablespoons extra virgin olive oil, divided
  • 2 tablespoons Creole or Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 cup fine, dry breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 1/2 pounds fresh lump crabmeat, picked and drained
  • 1/2 cup minced green onions
  • 3 tablespoons butter
  • Lemon Butter

How to Make It

  1. Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.

  2. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.

  3. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

United Tastes of Texas by Jessica Dupuy, copyright 2015, Oxmoor House.