1 pound jumbo-lump crab meat
1 small onion, chopped (1/2 cup)
4 scallions or green onions, thinly sliced (1/4 cup)
1 cup fresh bread crumbs
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
A few drops freshly squeezed lemon juice
2 eggs, lightly beaten
4 tbsp (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
8 tbsp (1 stick) unsalted butter, melted
Carefully pick over the crab meat and remove any bits of cartilage and shell. Put the crab meat in a mixing bowl, and add the onions, scallion, bread cru
mbs, salt, pepper, cayenne pepper and lemon juice. Toss lightly but thoroughly to blend. Pour the eggs and melted butter into the crab meat, and mix until well-blended.
Use a 1/3 cup measure to divide the crab into 8 portions. If there is any leftover, divide it evenly among the 8 portions. Shape crab portions into round cakes 1/2 inch thick and approximately 2 inches in diameter. Dredge each cake lightly in the flour and pat lightly on each side to remove excess flour.
Heat the 8 tablespoons butter in a large skillet until hot and foaming. Put the crab cakes into the pan, leaving 1/2 inch between them. You may need to cook the cakes in batches. Cook over moderate heat for 4 minutes on each side or until golden brown all over. Remove the crab cakes from the pan and drain on paper towels. Serve
Serve crab cakes hot. Makes 8.
1 1/2 cups cider vinegar
1 tsp salt
1/2 cup very thinly sliced green onions or scallions, including tender green
1/2 cup finely chopped shallots
3 cloves garlic, minced
2 tsp coarsely cracked black peppercorns
1/4 cup chopped parsley
Put the vinegar and salt in a nonreactive mixing bowl and stir until the salt is dissolved. Add the green onions, shallots, garlic, and cracked black peppercorns. Let stand at room temperature for 30 minutes. Stir in the chopped parsley and taste for seasoning, adding more salt if needed. Serve immediately.
Note-If you don't add the parsley, the dipping sauce will keep 5 days refrigerated. Add the parsley shortly before serving so that it doesn't turn brown in the vinegar.
Makes 1 1/2 cups.
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