Crab Cakes

(from Gourmet, December 2004, via Epicurious.com)


These crab cakes are amazingly tender and moist because of the generous proportion of meat. The restaurant uses a combination of claw and backfin meat from Atlantic blue crabs.

1 tablespoon finely chopped scallion
1 tablespoon finely chopped red bell pepper
1 teaspoon minced garlic
1 1/4 sticks (5 oz) unsalted butter, melted
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 large egg yolk, lightly beaten
2 tablespoons finely chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons Sriracha hot chile sauce
1 teaspoon fresh lemon juice
1 teaspoon salt
8 slices firm whole-wheat sandwich bread, cut into 1-inch pieces
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
1 teaspoon black pepper
2 lb jumbo lump crabmeat, picked over

Put oven rack in middle position and preheat oven to 425°F.

Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute.

Add cream and bring to a boil, whisking.

Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.)

Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.

While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.

Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.

Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.

Makes 6 main-course servings.