Source:

Pen & Pencil, New York, New York

Serves/Makes:20 portions

Ingredients

• 5 lbs (2.3 kg) Blue Claw Lumb Crabmeat, chopped medium fine
• 10 oz (280 grm) red pepper, chopped medium fine
• 10 oz (280 grm) spanish onion, chopped medium fine
• 1 qt heavy cream
• 3 egg whites
• 1/4 cup (60 ml) crushed red pepper
• 2 cups (475 ml) chopped parsley
• 10 oz (280 grm) fine breadcrumbs
• 2 oz (56 grm) mixed salt, pepper, oregano, thyme, and paprika

Preparation

• Saute the onions and red pepper in olive oil only until slightly soft, then drain.
• Reduce 1 quart (950 ml) of heavy cream by 1/4. Beat egg whites till stiff and add to the cream.
• Add chili powder and crushed red pepper to cream.
• Add cream mixture to crabmeat and mix well by hand. Add sauteed onions and peppers, parsley, breadcrumbs, and mixed spices, and mix again by hand.
• Form into cakes 3 1/2 inches in diameter and 1/2 inch thick. Put on a buttered pad and broil about 1 minute on each side, or until slightly browned.

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