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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Commander's Palace Restaurant
1 pound jumbo lump crabmeat
1 small red onion, diced
1 large red bell pepper, diced
⅔ cup mayonnaise
⅓ cup Creole mustard
2 teaspoons capers, drained and coarsely chopped
½ medium hard-cooked egg, diced
1 teaspoon horseradish
sprinkle of kosher salt
sprinkle of freshly ground pepper
1 teaspoon Creole seafood seasoning
2 tablespoons butter
Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper and seafood seasoning. Mix the ingredients well. Add the crabmeat and fold into mixture. Be careful not to break up the crabmeat. Put 3 ounces of mixture into metal ring or cookie cutter, about 2 ½ inches in diameter. Press lightly on each cake. Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabmeat for about 1 ½ minutes, or until golden brown. Turn over cakes and cook again until golden brown. Remove the cakes from the skillet and place onto a sheet pan. Remove the rings from around the cakes. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.