Preparation:
Heat 1 tablespoon butter in a small saute pan, over a medium flame add onions and cayenne heat and stir for 2-3 minutes, until just softened remove from heat and allow to cool slightly combine with half of the beaten eggs-mix well add crab, mayonnaise, mustard, salt, thyme, and parsley flakes-mix well divide into equal portions and shape into 3-inch diameter patties combine the remaining eggs with a little of the oil-mix well combine the cornbread crumbs, dry breadcrumbs, and minced parsley-mix well brush each crab cake with the oil/egg mixture coat evenly on all sides with the crumb mixture, shaking off the excess place onto a parchment-lined baking sheet chill for 2-24 hours, until firm heat the remaining butter with the remaining oil in a skillet, over a moderate flame add the crab cakes in small batches and brown lightly on both sides drain on a cooling rack and blot with paper towels remove to a serving platter, keep warm in a slow oven serve warm |
