Crab Cakes with Lemon Caper Cream

INGREDIENTS:
For the Crab Cakes

1 pound lump crabmeat
1 Red and or Orange Pepper, diced
1⁄2 cup panko bread crumbs
1 egg
3 tablespoons mayonnaise
Juice of 1 small lemon
1 tablespoon fresh minced parsley
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Zest of 1⁄2 lemon
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon cayenne pepper
2 to 3 tablespoons canola oil for cooking

For the Lemon Caper Cream

1 tablespoon butter
1 tablespoon olive oil
4 garlic cloves, minced
2∕3 cup heavy cream
2 tablespoons capers, drained
1 teaspoon freshly squeezed lemon juice, more if desired
Salt

DIRECTIONS:
For the Crab Cakes:
Step 1: Check every lump of meat, carefully feeling around for any leftover shell fragments. You don’t need to break them apart, just check around the lumps.
Step 2: Mix all the ingredients for the crab cakes except for the crabmeat, peppers and oil in a bowl and whisk well.
Step 3: Add the crab meat and peppers, mix it in well. Break up some of the lumps and leave others in chunks.

Step 4: Use an ice cream scoop to spoon out equal amounts of crab mixture. Shape the patties but don’t press them tight, just enough to form the shape of a patty. Refrigerate for at least 30 minutes.

WHILE PATTIES ARE IN THE FRIDGE, MAKE THE LEMON CAPER CREAM
Step 5: Preheat a medium nonstick skillet over medium to medium-high heat and add the oil.

Step 6: Let the oil heat up until hot and add the crab cakes. Do not move them after you place them in the pan until ready to flip. Cook the crab cakes for 5 minutes per side or until done. Serve Crab Cakes and top with Lemon Caper Cream.

For the Lemon Caper Cream:
Step 1: In a medium skillet, heat the butter, olive oil and garlic on medium heat.
Step 2: Cook for about a minute, until the garlic softens. Add the heavy cream, bring to a boil, and cook for a couple of minutes, or until the sauce thickens a bit.
Step 3: Remove from heat. Stir in the capers and lemon juice. Taste and add more lemon juice, if needed, and salt to taste. Keep covered until serving.

Paired with Desert Wind Albarino 2022
Adapted from Cooking for the Culture: Recipes and Stories from the Streets of New Orleans to the Table

Crab Cakes with Lemon Caper Cream

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