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Crab Cakes

Crab Cakes
Recipe prepared by Michael Scheiman, Executive Chef, Blake's Restaurant


1 pound crab meat
1/3 cup bread crumbs
cup cream
cup cooked corn
cup shallots
cup celery
2 tablespoons butter
2 tablespoons water
1 teaspoon mustard
1/4 cup chives
Salt and pepper
Cayenne pepper

1. Melt butter with water; add shallots and celery. Cover and sweat over low flame until soft. Remove from heat and let cool
2. Combine cream and corn, reduce over low flame until thick. Set aside to cool
3. Mix crabmeat, breadcrumbs, herbs, salt, pepper, cayenne, vegetable mixture, and cream mixture to form a loose paste. Form into patties and press into breadcrumbs to coat
4. Heat saute pan with oil and butter and and saute crab cakes until hot throughout