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1
Place the crabmeat in a mixing bowl and set aside.
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2
Melt the butter in a saucepan.
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3
Whisk in the flour and cook several minutes, stirring all the while.
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4
Turn off the heat slowly whisk in the half-and-half.
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5
Return the pan to the heat and whisk constantly until thick.
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6
Remove from the heat.
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7
Whisk in the egg yolk, mustard, horseradish, capers, salt, black pepper, and cayenne pepper.
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8
Let the mixture cool for several minutes.
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9
Pour the cream mixture over the crabmeat and gently mix together.
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10
Cover the mixture and chill in the refrigerator for at least 30 minutes before forming the cakes.
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11
To prepare the coating, combine the eggs and milk in a bowl and beat until well mixed.
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12
Place the flour and bread crumbs in separate bowls.
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13
Form the crab mixture into 8 cakes about 1 inch thick.
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14
Do not pack the batter too firmly.
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15
The cakes should be as loose as possible, but still hold their shape.
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16
Dust each cake lightly in flour, dip in the egg-milk mixture, and then coat well with bread crumbs.
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17
Chill at least 1 hour before frying.
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18
In a large, heavy skillet, pour in oil until it reaches a depth of 1/2 inch.
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19
Add the cakes and panfry, turning several times, until golden brown, about 6 minutes total cooking time.
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20
Serve at once.
