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Prep Time: 15 minutes, plus 1 hour to chill, Cook Time: 6 minutes, Makes: 12 cakes
1 lb. lump crabmeat 1/2 stick Henry's Unsalted Butter 1/2 small onion, finely chopped 1/8 c. red pepper, finely chopped 1 clove garlic, minced 2 Henry's Large Eggs 2 tsp. Worcestershire sauce 1 tsp. paprika 4 to 10 drops hot sauce 2 Tbsp. Tartar Sauce 2 slices of day old Henry's White Bread, torn into small pieces sea salt and pepper to taste 1/2 c. Panko breadcrumbs 1 organic lemon, cut into wedges Cocktail Sauce Heat one-tablespoon butter in sauté pan. Add onions, red pepper and garlic. Sauté until soft, about 3 minutes. Allow to cool. Whisk together eggs. Worcestershire sauce, paprika, hot sauce, tartar sauce and cooked vegetables. Gently fold in crab and bread. Lightly form mixture into silver dollar sized crab cakes. Place on a baking sheet and chill for one hour. Heat remaining butter in sauté pan over medium heat. Press breadcrumbs into crab cakes. Cook for 2 minutes per side. Serve hot with lemon wedges and cocktail sauce. |
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