Name: Gulf Crab Cakes with Lemon Butter Recipe
Total time: 1 h 55 min
Yield: Makes 12 servings
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

Step 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.

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Step 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.
Step 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.

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Gulf Crab Cakes with Lemon Butter Recipe

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