Crabcakes

Ingredience

Honey-Jalapeño Dressing

⅔ cup mayonnaise (nit miracle whip)

½ cup heavy whipping cream

⅓ cup thinly sliced green onion, white and green parts

1½ teaspoons seeded and minced jalapeño

4 teaspoons honey

¼ teaspoon Worcestershire sauce

¼ teaspoon hot pepper sauce

⅛ teaspoon freshly ground black pepper

⅛ teaspoon ground white pepper

⅛ teaspoon ground cayenne

Crab Cake Mixture

¼ cup unsalted butter

1½ cups seeded, finely diced green bell pepper

½ cup finely diced celery

2 tablespoons thinly sliced green onion, white and green parts

2 tablespoons-minced red onion

2 tablespoons minced yellow onion

1 tablespoon seeded and minced jalapeño

2 teaspoons Roasted-Garlic Purée (page 142)

2 teaspoons Creole mustard

1 teaspoon Worcestershire sauce

½ teaspoon hot pepper sauce

2 teaspoons Angel Dust Cajun Seasoning (page 137)

⅛ teaspoon freshly ground black pepper

⅛ teaspoon ground white pepper

⅛ teaspoon crushed red pepper flakes

1 pound rock crabmeat or blue crabmeat, drained and picked through for shells

1⅛ cup dried bread crumbs

¼ cup grated Asiago cheese, preferably medium-aged

1 tablespoon minced fresh parsley

1 large egg

1 tablespoon water

¼ teaspoon Angel Dust Cajun Seasoning (page 137)

¾ cup Japanese Bread Crumbs

(page 136)

Vegetable oil for frying

Japanese Bread Crumbs

½ cup dried bread crumbs

¼ cup panko bread crumbs

1½ teaspoons Angel Dust

Pokyny

To prepare the dressing, whisk the mayonnaise and cream together in a medium-sized bowl. Add the remaining ingredients. Cover and refrigerate until ready to serve.

To prepare the crab cakes, melt the butter in a large nonstick sauté pan over medium-high heat. Add the bell pepper, celery, onions, jalapeño, and garlic purée and sauté for 5 minutes until softened.

Reduce the heat to medium and add the mustard, Worcestershire and hot pepper sauces, and the seasonings; cook for an additional 10 minutes.

Add the crabmeat and heat through for 1 minute.

Transfer the mixture to a large bowl and mix in the bread crumbs, cheese, and parsley. Cover with plastic wrap and chill in the refrigerator for 1 hour.

Form the chilled mixture into 18 small ½-inch-thick cakes. In one pie plate, beat together the eggs, water, and Cajun seasoning in one; place the seasoned breadcrumb mixture in another pie plate. Coat each crab cake with the egg, then with the bread crumbs, and transfer to a cookie sheet.

Heat 2½ inches of vegetable oil to 350° in a heavy 4-quart saucepan. Fry cakes in small batches until golden brown, 1½ to 2 minutes per batch. Drain on paper towels. Keep warm in a 200° oven until all cakes are fried.