Parker House Crab Cakes

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Parker House Crab Cakes Ingredients

16 oz Lump crab meat	1 tb Fresh parsley, chopped
1/2 Red bell pepper, diced	2 c Cracker crumbs, unsalted
1/2 Yellow bell pepper, diced	1 pt Heavy cream
1 md Onion, diced	2 Whole eggs, blended
2 Shallots, diced	Flour
1 Clove garlic, diced	Olive oil
1 tb Fresh basil, chopped

Instructions for Parker House Crab Cakes

1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly. 3. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper. 4. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. 5. Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present 2 cakes per person. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized

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