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1
Place crab meat, bread, cayenne and herbs into bowl and combine.
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2
In another bowl, whisk together the mayo, mustard, egg and additional yolk.
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3
Season with pepper to taste.
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4
Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
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5
Use only enough liquid to cause the mixture to just cling together; don't overwork.
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6
Form into cake about 3 inches in diameter and 3/4 inch high.
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7
Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
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8
To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
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9
Before cooking, dip cakes into cracker crumbs to coat.
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10
This prevents the crab meat edges from getting tough and chewy when sauteeing.
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11
Heat butter in frying pan until foamy.
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12
Add crab cakes, and let saute until browned on the bottom.
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13
Turn them just once, and brown the other side.
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14
Keep warm until all cakes have been sauteed.
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15
Arrange on platter with wedges of lemon.
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16
Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
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17
the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
