Preparation:
Combine 1 pound of the crabmeat, black pepper, white pepper, green chiles, and cream in a food processor pulse just until mixed, but not pureed transfer to a large bowl add tomato, tomato paste, onions, and the remaining 4 pounds crab-stir to blend well season to taste with salt form into 2-inch diameter 1/2-inch thick cakes place on a greased baking sheet cover with plastic wrap and chill for 1-12 hours preheat oven to 425 degrees whisk together butter and oil brush liberally onto tops of crab cakes dust lightly with parmesan cheese bake @ 425 for 5 minutes garnish with a strip of sun dried tomato and parsley remove to a serving platter serve hot |
