1 pound blue crab or Dengeness crab meat, cooked
4 scallions (green part only), minced
1 tablespoon fresh herbs (cilantro, dill, basil or parsley), chopped
1 1/2 teaspoons Old Bay Seafood seasoning
1/4 cup bread crumbs
1/4 cup mayonnaise
salt and white pepper, to taste
1 large egg, slightly beaten
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
Green Onion Sauce
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard boiled egg, minced
Tabasco sauce, to taste
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squezzed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile pepper, seeded, deveined and very finely chopped
1/8 teaspoon sugar
3 tablespoons green onions, finely chopped (green & white parts)
1. Carefully clean the crabmeat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions, herbs, Old Bay seasoning, bread crumbs and mayonnaise. Season with salt & pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
2. Divide crab mixture into 4 portions and shape each into a flat, round cake about 3" across and 1 1/2" high. Place onto a baking sheet lined with parchment paper or wax paper; cover with plastic wrap and refrigerate at least 3 hours or overnight. (the cold will firm up the cakes so they won't fll apart when frying)
3. Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes. In a large non stick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto the bottom of the pan; fry 4 or 5 minutes per side or until crisp and browned. Remove from heat, transfer onto a serving platter and serve hot with Green Onion Sauce.
4. Mix all ingredients together for Green Onion Sauce ingredients. Cover & refridgerate at least 1 hour.
I hope this isn't negative!