Maryland Style Crab Cakes
Grrrrrgh!
Course : Cakes
From: HungryMonster.com
Serves: 30
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  salt
  2          teaspoons  paprika
  1           teaspoon  garlic powder
  1           teaspoon  onion powder
  1           teaspoon  dry mustard
  1           teaspoon  dried basil
     3/4      teaspoon  ground white pepper
     1/2      teaspoon  finely ground black pepper
     1/2      teaspoon  dried thyme
  5               cups  fresh bread crumbs
     1/2           cup  unsalted butter
  2               cups  onion
  1                cup  green bell pepper
  1                cup  celery
  1                cup  fresh parsley
  1         tablespoon  worcestershire sauce
  1           teaspoon  tabasco sauce
  1           teaspoon  garlic
  4             ounces  bottled clam juice
  1              pound  lump crabmeat
  3                     egg
  1                cup  heavy cream
  2               cups  heavy cream
     1/2           cup  scallion top
  1                cup  vegetable oil
 

Preparation:

Combine the seasoning ingredients-mix well and set aside heat two-thirds of the fresh breadcrumbs in a dry skillet cook over a medium flame, for 5-6 minutes, until golden remove from skillet, set aside heat butter in a skillet, over a moderately-high flame add onions, bell peppers, and celery and saute until they begin to brown add one-fourth of the prepared seasoning mixture, half of the minced parsley, worcestershire sauce, tabasco, and garlic-mix well heat and stir for 5 minutes, until the mixture sticks to the bottom of the pan deglaze with the clam juice, scraping the fond from the bottom of the pan remove from heat, set aside combine the toasted breadcrumbs and remaining seasoning mix in a bowl-mix well add the crab and remaining minced parsley-mix well add the vegetable mixture, eggs, and cream-mix gently without breaking up lumps of crab reserve 1/2 cup of the crab mixture for the sauce cover and chill for 1-1/2 to 24 hours ***for the sauce*** combine 1 cup cream and reserved 1/2 cup crab mixture in a small skillet, over a moderately-high flame heat and whip with a whisk for 3 minutes whisk in remaining 1 cup cream-heat and whisk for 2 minutes add scallions and heat to a boil, whisking often remove from heat, keep warm in a bain marie

 

Nutritional Information:

224 Calories (kcal); 20g Total Fat; (79% calories from fat); 5g Protein; 7g Carbohydrate; 71mg Cholesterol; 266mg Sodium