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 🙂
[null
[null
2
2
13228792]
13228792]
[null
[null
2
2
13228792]
13228792]
[null
[null
2
2
13228792]
13228792]
[null
[null
2
2
13228792]
13228792]
[null
[null
2
2
13228792]
13228792]