Deviled Crab Cakes

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Deviled Crab Cakes
from Corner Kitchen, 3 Boston Way, Asheville
1/2 qt. heavy cream 12 oz. clam juice 1 lb. jumbo lump crab meat 1 lb. crab claw meat 1/2 cup green peppers, brunoise 1/2 cup red peppers, brunoise 1/2 cup leeks, brunoise white portion 1/2 cup onions, brunoise 1/2 cup carrots, brunoise 1 Tbs. butter 1/2 Tbs. dry mustard 2 Tbs. whole grain mustard 2 Tbs. dijon mustard 3 Tbs. chives 2 Tbs. lemon juice 2 eggs Panko bread crumbs, as needed Salt and pepper, to taste
In a pan, simmer and reduce cream and clam juice until very thick. Try to avoid browning. Pick through crab meat thoroughly to remove all the shells. Sauté peppers, leeks, onions, and carrots in butter. In a bowl, combine all ingredients, including only as much panko as needed to hold the cakes together. Portion into cakes. In a pan, sear cakes with a little oil. Serve warm.