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The "21" Club Crab Cakes

List of Ingredients

This one came from the apocryphal "friend of a friend of a friend", who supposedly was a sous-chef (or something) at the famed "21" Club in Manhattan. I really don't care whether or not it's authentic: all I know is, it's damned GOOD! Bon appétit!

1 lb. crabmeat
2 Tbsp. olive oil
2 Tbsp. red bell pepper, finely chopped
2 Tbsp. yellow bell pepper, finely chopped
2 tsp. garlic, finely minced
4 Tbsp. mayonnaise, divided
1/4 cup parsley, chopped
2 Tbsp. unseasoned breadcrumbs
1-1/2 Tbsp. Old Bay Seasoning
salt and freshly ground black pepper to taste
1 cup breadcrumbs, for coating
1/3 cup olive oil
1 Tbsp. butter



Recipe

Remove shell fragments and cartilage from crabmeat. Sauté bell peppers and garlic for 1 minute; set aside. In a large bowl, combine crabmeat, 3 Tbsp. mayonnaise, parsley,
2 Tbsp. breadcrumbs and sautéed mixture. Add Old Bay Seasoning and salt and pepper.
Mix well. If mixture is too dry, add additional mayonnaise (just to bind). Cover and chill for 20 minutes.
Form crab mixture first into a small ball, then a disc. Press each disc into additional breadcrumbs just to lightly coat all sides.
In a large skillet over high heat, heat 1/3 cup olive oil until almost smoking. Add
1 Tbsp. butter to the pan. Fry the crab cakes for about 1 minute per side until light and golden-colored. Remove to a baking sheet.
Just before serving, place baking sheet in a preheated 375º F. oven for 5 to 6 minutes. Serve with Rémoulade Sauce
(see recipe).

For presentation: Make cornbread on a cookie sheet. Cut into squares, then into triangles. Place a crab cake in each triangle. Let guests add their own Rémoulade Sauce.