Courtesy of Tommy Centola.
- 1 lb. Louisiana crabmeat
- 1 Tbsp. butter
- 4 cloves garlic, chopped
- 1/3 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1 Tbsp. Old Bay seafood seasoning
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. fresh basil leaves, chopped
- 3/4 cup heavy cream
- 3/4 cup seasoned breadcrumbs
1.) Pick through crabmeat, removing pieces of shells. Set aside. Over medium heat, melt butter in a medium saucepan. Sauté garlic in butter until golden brown. Add green onions and cook until soft.
2.) Add parsley and cook 1 minute, then add the crabmeat to pan.
3.) Add Old Bay, salt, pepper, basil, and heavy cream; mix thoroughly. Add breadcrumbs and mix well; the mixture should be dry enough to form into cakes. If necessary, add more breadcrumbs until the mixture holds together. Allow mixture to cool. Form cakes in hand, making a 3-inch circle. Place on a foil lined cookie sheet. Refrigerate for at least 2 hours.
4.) Cook in a 350ºF oven for 10 minutes. You may also deep-fry them by heating a fryer to 360ºF. If you prefer to deep-fry them, dip the crabcake in mixture of milk and beaten egg, then cover with breadcrumbs. Cook them for 3 minutes or until golden brown.