Recipe: Fred's Pretty Darn Close to Perfect Crab Cakes

FRED'S PRETTY DARN CLOSE TO PERFECT CRAB CAKES

"I know, this is pretty brazen of me, but the one recipe I'm begged for most is my crab cakes. Up until now, I have casually dodged these requests. So for all the people who have asked, here it is - maybe.
Please take the time to refrigerate the crab cakes at each point called for in the recipe. It will make your life much easier, and the crab cakes will look and taste better."

2 large eggs
1/4 cup buttermilk
1/4 cup finely diced red onion
2 scallions (white and green parts), thinly sliced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon seeded and finely diced red bell pepper
1 teaspoon Chesapeake Bay seasoning
1/2 teaspoon dry mustard
10 to 15 saltines, roughly crushed
1 pound crabmeat, lump or jumbo lump backfin preferred, picked over for shells and cartilage*
2 tablespoons peanut or other neutral-tasting oil (not olive oil)
2 tablespoons unsalted butter
Gravy flour (such as Wondra) or all-purpose flour as needed
Tartar sauce, homemade or store-bought

TO PREPARE THE CRAB MIXTURE:
Lightly beat the eggs and buttermilk together in small bowl and set aside.

In a large mixing bowl, combine the onion, scallions, parsley, bell pepper, Bay seasoning, and mustard. Mix in the saltines. Add the egg mixture and stir to combine. Fold in the crabmeat gently, trying to not break up the lumps. Cover and refrigerate for 2 hours.

TO SHAPE THE CRAB CAKES:
Mold the crab mixture into 8 cakes and place on a baking sheet covered with waxed paper. Cover and refrigerate for at least 30 minutes or up to 4 hours.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F.

Heat the oil and butter together in a large oven-proof saute pan or cast-iron skillet over medium-high heat. Once the butter has melted, sprinkle the tops of the crab cakes lightly with flour and place the cakes flour side down in the pan. Sprinkle the other side with flour. Cook until browned on the bottom, about 4 minutes. Carefully turn the crab cakes over. Place the pan in the oven and bake until heated through, 10 to 15 minutes.

Serve immediately, or turn off the oven and let sit in the oven for up to 30 minutes. Serve with a salad and tartar sauce on the side.

*Lump or loose crabmeat will always be pre-cooked

Makes 8 crab cakes
Source: Crazy For Crab by Fred Thompson