Ingredients:
1 small onion, finely chopped
1 medium red pepper, finely chopped
8 oz. crabmeat
2 Tbsp. butter
¾ cups breadcrumbs
2 eggs
1 tsp. Dijon mustard
¼ cup chopped parsley
1 Tbsp. butter, mixed with 1 Tbsp. vegetable oil
Beurre Blanc:
¼ cups dry white wine
1 shallot, finely chopped
Juice of ½ lemon
1 stick butter, cut in 8 pieces
Salt and pepper
Directions:
Sauté onions and red peppers in 2 tablespoons butter. When they are soft, combine them in a bowl with crabmeat, the breadcrumbs, and the eggs with mustard. Toss together with parsley. Form six patties and arrange on wax paper. Cover with plastic wrap and refrigerate at least 1 hour.
Just before serving, pan-fry patties in butter and oil mixture until brown on both sides. Serve with Beurre Blanc and thin lemon wedges.
Beurre Blanc: Boil wine and shallot in a wide saucepan until the wine almost evaporates. Take off the heat, add the lemon juice. Start adding the butter, 2 to 3 pieces at a time, with a whisk. Return pan to the heat for a few seconds. Do not simmer, just keep warm. Spoon over crab cakes.
