Jamaican Chef Ajeen Beckford Crab Cakes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 lb crabmeat
• 6 ounces 35% cream
• 2 ounces finely diced red peppers
• 2 ounces finely diced green peppers
• as needed clarified butter
• 1 bunch sliced scallion
• 6 ounces fresh breadcrumbs
• tt salt and pepper
• 1 tablespoon dijon mustard
• 5 tablespoons grated parmesan cheese
• 3 tablespoons cajun seasoning
• 1 egg, slightly beaten

Recipe

• 1 keep the crab meat lumps as large as possible.
• 2 place the cram in a pot and reduce by ½. chill well.
• 3 sauté the peppers in a little clarified butte. add the scallion and sweat briefly.
• 4 combine all of the above with the balance of the ingredients. note: only about 3oz of the breadcrumbs will be used at this stage.
• 5 using a mold form the cakes.
• 6 place the cakes in the rest of the breadcrumbs. press lightly. reshape if necessary.
• 7 fry the cakes in clarified butter until golden brown. turn only once. drain on paper towel.