Melissa Kelly's Crab Cakes

I made this recipe back when I was working with Larry Forgione. I’ve adapted it a bit over the years. It’s almost like deviled crab—it has tons of flavor and the mustard plays well with the crab and the herbs.

• 2 teaspoons unsalted butter
• 2 tablespoons diced red and green bell peppers 
• 1 ½ teaspoons diced onion 
• ⅛ teaspoon minced garlic 
• 2 tablespoons all-purpose flour 
• ⅓ cup heavy cream 
• 1 tablespoon prepared mustard 
• 1 teaspoon dry mustard 
• 1 tablespoon chopped herbs, such as 
• tarragon, chives, parsley, or chervil 
• ¼ teaspoon cayenne pepper 
• a dash of Tabasco 
• 1 large egg yolk 
• 1 ½ cups fresh Jonah crabmeat 
• 1 teaspoon fresh lemon juice 
• ¼ cup fresh bread crumbs (unseasoned) 
• salt and freshly ground black pepper

Melt the butter in heavy skillet over medium heat. Add the pepper, onion, and garlic, and cook, stirring frequently, for 2 to 3 minutes. (Be careful not to burn.) Add the flour and then slowly add the cream (in 3 additions), stirring constantly until the mixture is smooth.

Cook for 3 more minutes until thickened.

Remove from heat.

Add to the mixture the mustards, herbs, cayenne, Tabasco, and egg yolk. Mix well, then add the crab, lemon juice, and bread crumbs. Season with salt and pepper. Transfer the mixture to a bowl, and chill in refrigerator for at least 45 minutes.

When ready, form the chilled crab mixture into 4 large or 8 small oval cakes.

Meanwhile, heat the oil for frying to 350°F (or use a deep-fat fryer). Beat the milk and eggs together in a bowl. Put the breadcrumbs in a separate bowl. Dip the cakes into the egg mixture, and then into crumbs to coat. Fry in hot oil for 2 minutes on each side.

Serves 4.

From Cooking Down East by Marjorie Standish