Makes 8 crab cakes
16 ounces lump crab meat
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
2 shallots, diced
1 clove garlic, diced
1 Tbs fresh basil, chopped
1 Tbs fresh parsley, chopped
2 cups cracker crumbs, unsalted
1 pint heavy cream
2 whole eggs, blended
Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil.
Set aside and cool. In a mixing bowl, add crab meat, parsley,
basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly.
Add cream and about 1 cup of cracker crumbs. The mixture should
be stiff enough to shape. Adjust seasoning with salt and pepper.
Shape crab mixture into oval cakes. Dip into flour, then egg
mixture, then remaining cracker crumbs. Shake off excess cracker
crumbs. Refrigerate for 1 hour. Heat 2 Tbs olive oil in heavy
skillet. Saute cakes until golden brown. Present 2 cakes per