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Prep Time: 1 Hour
Yields: 6 Servings

Lake Pontchartrain is named for Louis Phélypeaux, Comte de Pontchartrain, minister and chancellor of France during the reign of Louis XIV. Lake Pontchartrain, America’s second largest saltwater lake, is known for its luscious blue crabs. When making this recipe, it is extremely important to refrigerate the crab cakes prior to cooking, because they will hold together much better.

2 pounds jumbo lump blue crabmeat
2 large eggs
½ cup buttermilk
½ cup minced red onions
¼ cup thinly sliced green onions
¼ cup minced red bell pepper
¼ cup minced garlic
¼ cup chopped parsley
Old Bay® Seasoning to taste
1 tsp dry mustard
20 saltine crackers, crushed
salt and black pepper to taste
granulated garlic to taste
½ cup vegetable oil
¼ cup melted unsalted butter
flour for dusting

Gently pick through crabmeat and discard any shells or cartilage, taking care not to break lumps. Set aside. Grease a 9” X 14” baking sheet and set aside. In a mixing bowl, beat together eggs and buttermilk and set aside. In another bowl, combine red onions, green onions, bell pepper, minced garlic, parsley, Old Bay® Seasoning and mustard. Stir in crushed saltines then add egg-milk mixture. Mix well to combine thoroughly. Gently fold in crabmeat then adjust seasonings to taste using salt, pepper and granulated garlic. Cover and refrigerate 2 hours. Mold crab mixture into 6 crab cakes and place on prepared cookie sheet. Cover and refrigerate at least 30 minutes. When ready to cook, preheat oven to 350°F. In a large sauté pan, heat oil and butter over medium-high heat. Lightly dust crab cakes with flour and sauté on each side 2–3 minutes or until browned. Place crab cakes onto baking sheet and bake 15–20 minutes or until heated through. Remove from oven and serve immediately with Louisiana Tartar Sauce or Rémoulade Sauce (see recipe).























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