Gulf Coast Crab Cakes

This recipe uses lots of bell peppers and green/spring onions.  I even snip more onions to put on TOP of the crab cakes before serving..

1 Tbs butter

1 clove minced garlic

2 Tbs finely chopped red bell pepper

2 tsp finely chopped onion (I use white onion as the flavor is milder)

1 1/2 Tbs finely chopped green bell pepper

1 1/2 Tbs finely chopped yellow bell pepper

1 1/2 Tbs flour

1/3 cup half and half (I used fat free)

1 pound fresh lump crabmeat

1/2 - 3/4 cup soft breadcrumbs

1/2 tsp finely chopped serrano pepper

1 egg yolk

2 tsp chopped fresh chives

1 tsp ground dry mustard

1 tsp stone ground mustard

1 tsp lemon juice

1/2 tsp salt

1/4 tsp pepper

4 Tbs butter

Melt 1 Tbs butter in a large skillet over medium heat, add garlic and next 4 ingredients, and cook 3 minutes, stirring often.  Stir in flour, cook 3 minutes, stirring constantly.  Gradually add whipping cream, stirring constantly, until thickened.  Remove from heat

Drain crab and stir together with 1/4 cup breadcrumbs, serrano pepper, and next 7 ingredients into red pepper mixture.  Cover and chill 3-4 hours.

Shape crabmeat mixture into patties, dredge in breadcrumbs. (I don't dredge them - just sprinkle a little on the cakes.  I like to taste the crab and peppers - not breadcrumbs!)  

Melt 2 Tbs butter in large skillet over medium heat.  Add half patties and cook until golden, turning once.  Drain on paper towels.  Repeat with remaining 2 Tbs butter and patties...

You can also cook them right away and then reheat when you're ready to serve - about 20 mins at 350 covered..

Let me know how they turn out if you make them - they are ALWAYS a hit :-)