crab cakes

It's a Cutruzzula family tradition to celebrate Christmas eve with the feast of the 7 fishes.  Historic family law stipulates that the term "fish", as applied on this holiest of nights, encompasses not only aquatic vertebrate, but also, crustaceans, cephalopods, and bivalves.  Fried shrimp make an annual appearance as does tuna-fish-macaroni (capellini with tuna and tomato sauce).  This past Christmas David prepared his crab cakes.  My mom was asking for the recipe today, so I thought I might as well post it in case anyone else is looking for a good crab cake recipe.  (The only photo I took was before they were fried!)  I am sure since these were made in Pittsburgh that the jalapeno was left out, but usually he includes it!

Prepared by: David 

Serves: 6 (we made them a bit smaller and got 10)

Source: the New York Times Magazine Jason Epstein - with minor changes

You will need:

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing

1 cup finely chopped scallions (including some green stem)

1/2 cup finely chopped jalapeño pepper

3/4 cup heavy cream

2 teaspoons dry mustard

Pinch cayenne pepper

2 pounds jumbo lump crabmeat, drained well, patted dry, picked over 

2 eggs 

2 cups bread crumbs 

1 to 2 tablespoons oilve oil 

Prep:

Melt butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes. Place the crabmeat in a large bowl. Stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Place in refrigerator to harden, about 2 hours. When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve.