- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs.
Ingredient:
- 2 tablespoons unsalted butter
- 2 pounds yellow onions, finely diced
- 1/4 cup finely diced celery
- 1/4 cup finely diced green bell pepper
- 1 bay leaf
- 1 cup heavy cream
- 1 pound boiled or steamed crabmeat
- 1/2 cup peeled boiled shrimp
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt, plus more as needed
- 3/4 teaspoon cracked black pepper, plus more as needed
- 1/4 teaspoon cayenne pepper, plus more as needed
- 2 tablespoons hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
- 1/2 lemon, plus lemon wedges for serving
- For Dredging and Panfrying
- 2 cups fine cornmeal, preferably freshly milled
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- Clarified butter (see Note) or canola oil
