from Around The Family Table

I have a file, of perhaps, fifteen recipes for crab cakes. These are the best of the bunch.

1 lb. crab (about 3 cups or 2-3 crab )
2 tsp. pimento, cubed (roasted red pepper)
1/4 cup onions, chopped
1 tbsp. celery chopped finely
1/4 cup clam juice
1 tbsp. corn starch
1 cup fine bread crumbs (crustless French bread)
1/4 cup parsley, chopped
juice of 1/2 lemon
1 tsp. Dijon mustard
1/4 cup mayonnaise
1/4 lb. butter

In a saucepan, heat clam juice over medium heat. In a separate cup, mix cornstarch and water until soupy. Add cornstarch mixture to clam juice. Bring to a boil, and cook until a thick paste consistency occurs.

Sauté celery, onions in butter. Mix with the red pepper, parsley, lemon juice, bread crumbs, mustard, mayonnaise, crab and clam juice mix. Form into patties and chill thoroughly (it’s best to put in the freezer).

Dust the cakes with flour, dip into beaten egg, then panko (Japanese bread crumbs). Pan fry in butter until brown. Then bake at 350°F for 6 to 8 minutes.