*  Exported from  MasterCook  Buster  *
                           CRAB CAKES “OO LA LA”
 Recipe By     : Tina Martinelli in “Chesapeake Bay Cooking with John Shields
 Serving Size  : 4    Preparation Time :
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         backfin crabmeat -- or lump, picked
                         -- over
    2      tablespoons   butter
    2      tablespoons   all-purpose flour
      1/2  cup           half-and-half or milk
    1                    egg yolk
    1      tablespoon    Dijon-style mustard
    1      tablespoon    prepared horseradish
    1      tablespoon    capers -- chopped and drained
      1/2  teaspoon      salt
      1/4  teaspoon      ground black pepper
      1/8  teaspoon      ground cayenne pepper
 Place the crabmeat in a mixing bowl and set aside.  Melt the butter in a
 saucepan.  Whisk in the flour and cook several minutes, stirring all the
 while.  Off the heat slowly whisk in the half-and-half.  Return the pan to the
 heat and whisk constantly until thick.  Remove from the heat.  Whisk in the
 egg yolk, mustard, horseradish, capers, salt, black pepper, and cayenne
 pepper.  Let the mixture cool for several minutes.  Pour the cream mixture
 over the crabmeat and gently mix together.  Cover the mixture and chill in the
 refrigerator for at least 30 minutes before forming the cakes.
 To prepare the coating, combine the eggs and milk in a bowl and beat until
 well mixed.  Place the flour and bread crumbs in separate bowls.
 Form the crab mixture into 8 cakes about 1 inch thick.  Do not pack the batter
 too firmly.  The cakes should be as loose as possible, but still hold their
 shape.  Dust each cake lightly in flour, dip in the egg-milk mixture, and then
 coat well with bread crumbs.  Chill at least 1 hour before frying.
 In a large, heavy skillet, pour in oil until it reaches a depth of 1/2 inch.
 Add the cakes and panfry, turning several times, until golden brown, about 6
 minutes total cooking time.
 Serve at once.
 Notes: Tina Martinelli of Ruxton, Maryland took a French cooking
 correspondence class and was binding up almost everything in sight with her
 newly discovered classic French sauces.  One year in honor of Bastille Day
 (France’s Independence Day), she adapted an old family deviled crab recipe to
 arrive with this dish.  The majority of Chesapeake-style crab cakes are
 mayonnaise based; these, however, are bound by a tangy cream sauce and then
 lightly coated, a pleasant departure from tradition.  When Tina serves these
 crab cakes to guests, she accompanies them with scalloped potatoes and fresh
 asparagus, topped with (but of course!) hollandaise sauce.
 ”Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
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