Crab Cakes!

Last year, I made these crab cakes for the 4th of July and they were such a hit that I have decided to make them every year. I actually got the recipe from OK Magazine (lame, I know). They were doing a spread on celebrities and The Laundry Restaurant in East Hampton, New York. The Laundry is a favorite of Gwyneth Paltrow, Kim Cattrall, Renee Zellweger, and Mandy Moore (according to OK Magazine, June 2008).

But, enough about the restaurant, let's talk crab cakes! These are so super delicious. Seriously! I surprised myself, they were so yummy. Plus, they are easy to make and make you look like a star chef! Here is the recipe:

Laundry Crab Cakes

serves 8-10, prep time: 45 minutes, cook time: 20 minutes

3 lbs fresh jumbo lump crabmeat (picked clean of shells)
1/4 cup chives, minced
1/4 cup flat-leaf parsley, leaves only, minced
1/4 cup dill, leaves only, minced
2 cups fresh breadcrumbs (no crust)*
1 each red and yellow pepper, diced small
1-1/2 cupes mayo
2 tbsp. Dijon mustard
salt to taste
white pepper to taste**
Tabasco to taste
Panko breadcrumbs

*I bought plain breadcrumbs and they were just fine!
**used black pepper

Keep crabmeat on ice at all times, and pick through for stray shells.

Add herbs, peppers, salt, pepper and Tabasco. Toss gently to combine. Add breadcrumbs and toss thoroughly. Be careful not to break up the lumps of crabmeat! Mix should be able to fall through your fingers.

Combine mayo and Dijon mustard with mixture. Adjust seasoning to taste.

Form small cakes with mixture. Pour a layer of Panko into a shallow flat dish and pat crab cakes into Panko, so that two sides are well coated.

In a nonstick pan, saute until golden brown on top and bottom. Finish cooking in a 425 degree oven for about 6 more minutes.

Crab is expenive, but buying jumbo lump crab will pay off. Trust me.

Here is the scan from my files!