1 lb. crabmeat
1/2 c. bread crumbs (I use homemade crumbs from GF Trader Joe’s Bread)
2 tbs. parsley
2 tbs. heavy cream
1 tsp. lemon juice
2 tsp. chives
1 tsp. Dijon mustard
1/8 tsp. cayenne pepper
1/3 c. egg beaters or 1 egg
1/3 c. bread crumbs (I use Gluten Free)
Combine first 10 ingredients in a large mixing bowl; stir until well blended. Shape into 8 patties; set aside. Place dry bread crumbs in a bowl and dip each of the 8 patties in the crumbs. Cover both sides well. Saute over medium-high heat in a non-stick pan in half olive oil and half butter. Cook 5 minutes or until golden, turning once.
We like this served with either horseradish sauce or garlic aioli:
3 cloves garlic
1 cup mayonnaise
1/2 tbsp fresh-squeezed lemon juice
1/4 tsp salt
Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It’s making this paste from the fresh garlic that gives aioli its intense garlic flavor.
Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. Serve cold.