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Hendel's Market Café Crab Cakes

Source of Recipe

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Recipe Introduction

Hendel's Market Cafe 599 St. Denis Street Florissant, Missouri for over a century , since 1873, Hendel's Market was a mainstay in the town of Florissant, located across the street from Sacred Heart Catholic Church,... customers could count on fresh meat with real butchers in attendance, locally grown produce and a variety of canned goods and household supplies.. they even delivered groceries in the surrounding area until closing in the early 1990's..all those years, the family lived upstairs in spacious quarters, an important piece of the community.. in 1994 Ed Bennett opened a restaurant with his sons Nathan and Josh. They incorporated the market's name and the decor reflects a turn of the century feel... but the menu is contemporary...American cuisine with an international flair ,all beautifully cooked and presented, wines and bar drinks are available to accompany steaks, seafood, pasta, Cajun dishes and the daily off the menu specialties... A beautiful secluded terrace garden with patio is a wonderful place to enjoy Sunday Brunch during the nice weather, or join friends for lunch or dinner... these crab cakes are served on a bed of piping out fried onion straws, garnished with a dollop of fresh salsa and sliced green onions... 1 lb. snow crab meat from about 2 lbs. crab legs in the shell..
in a mixing bowl combine the crabmeat with
3 Tab. mayonnaise
1 Tab. minced red bell pepper
3 Tab. minced red onion
1 1/2 teaspoons. fresh chopped cilantro
1 tsp. Cajun Spice
1/2 tsp cayenne pepper
1/2 cup fresh bread crumbs
1 large egg
beat at medium speed for 8 minutes...

use 1/4 measuring cup to scoop out mounds then flatten into 12 patties. Each about 3" in diameter and 1/2" thick. Coat patties lightly with all purpose flour [1/3 cup]..

pour a thin layer of clarified butter in an ovenproof skillet and fry both sides until golden. Transfer skillet to oven and bake at 350 degrees for 5 minutes..
makes 6 servings of 2 patties..

To clarify butter. Melt, then chill.
when firm, loosen and lift the top layer,
solidified butterfat, and save..
pour of the liquid below and milk solids..