Brigit Binns' Crab Cakes
Makes 12-14 warm bites
Ingredients:
3 tablespoons unsalted butter
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup (8 fl oz/250 ml) heavy (double) cream
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)
Salt and freshly ground white pepper
1 egg, lightly beaten
1 pound (500 g) lump crabmeat
1 1/4 cup (5 oz/155 g) fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon, cut in wedges, for serving
Go HERE for full recipe!
[Photo by James Ransom/Food52]
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