Ingredients
1 stick butter
2 bunches of scallions (including green)
.75 cups heavy cream
2 tsp dry mustard
Generous pinch cayenne pepper
2 lbs jumbo lump crab meat
2 eggs, beaten
2 cups fresh white bread crumbs
Vegetable oil
Preparation
Melt 1 stick butter in skillet over medium-high heat. Add scallions and saute until limp. Add heavy cream and heat to boiling. Stir over medium heat 3-4 minutes until thickened. Remove from heat and stir in mustard and cayenne. Cool 5 minutes.
Place crab meat in a large bowl. Pick through for shells, then gently stir in scallion mixture. Form uniform crab cakes (makes 14-16 crab cakes). Place on plates in refrigerator to harden - cover with seran wrap or wax paper, about 2+ hours.
Beat eggs in a shallow bowl. Place breadcrumbs in a shallow bowl. Heat 2-4 tbsps oil in a skillet. Dip crabcake into beaten eggs and coat with crumbs. Suate cakes until browned (about 3 minutes per side). Work with 5-6 at a time. Place on a platter and serve.
