Preparation:
combine the salt, garlic powder, onion powder, mustard, basil, white pepper, black pepper, and thyme-mix well heat two-thirds of the fresh breadcrumbs in a dry skillet, over a medium flame, for 5-6 minutes, until golden brown remove from heat and set aside heat butter in a skillet, over a moderately-high flame add onions, bell peppers, and celery and saute until they begin to brown add half of the prepared seasonings-mix well add half of the minced parsley, worcestershire, tabasco, and garlic-mix well heat and stir over a moderately-high flame for 5 minutes, until the mixture sticks to the bottom of the pan deglaze with the clam juice, stir to dissolve the fond remove from heat, set aside combine the breadcrumbs and remaining seasonings-mix well add the crab and 1/2 cup minced parsley-mix well add the vegetable mixture, eggs, and cream-mix gently without breaking up lumps of crab cover and chill for 1-1/2 to 24 hours divide crab mixture into equal portions form into flat cakes combine remaining fresh breadcrumbs and remaining parsley dredge crab cakes in breadcrumb/parsley mixture pat to set coating place on a sheet of waxed paper, chill for 1-24 hours heat butter or oil in a skillet, over a moderate flame add crab cakes, 2-3 at a time, and brown well on both sides remove to drain on paper towels drain pan well and set over a moderate flame repeat with remaining cakes |
