Homemade Crab Cakes

I had crab cakes once in a restaurant and always wanted to try to make some myself. I did this week-end and I'm pretty happy with the result. They turned moist, tender inside and crispy outside. Served with a green salad, it's a great dish to eat while watching a good movie!

For 6 Crab Cakes
Preparation: 15 minutes
Cooking time: 10 minutes
Difficulty: *

Ingredients:
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1 sprig fresh rosemary
- 1/2 teaspoon paprika
- 1 small red onion, chopped finely
- 1/2 yellow or green bell pepper, cut into very small cubes
- 1/2 carrot, cut into very small cubes
- 1 large egg
- 1/2 pound lump crab meat (fresh or canned)
- 1 jalapeño, cut into very small cubes (you can substitute the jalapeño with 1 tablespoon of red Tabasco)
- 1 tablespoon fresh basil
- 1 tablespoon fresh parsley
- 1 cup Japanese bread crumbs -“panko”-, ground finely (you can substitute the panko with regular bread crumbs. Panko is very light and will not make the cakes too heavy)
- salt and pepper
- ¼ cup flour
- ½ cup clarified butter (you can use vegetable oil instead)
- vegetable oil

In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Simmer over low heat to reduce by half. Let cool at room temperature.
In a sauté pan, heat some oil and sauté the onion, bell pepper and carrot for 3 minutes (until glossy). Set aside and allow to cool.
In a mixing bowl, combine the egg, parsley, basil, crab meat, jalapeño (or Tabasco), ½ cup of bread crumbs, salt and pepper, reduced cream and sautéed vegetables.
Mix until well blended.
Shape 6 portions into round cakes, about 3-inch diameter and ½-inch thickness.
On a separate plate, combine the rest of the bread crumbs and flour. Coat the 6 crab cakes generously.
In a large sauté pan, heat the clarified butter (or vegetable oil) and fry the crab cakes until golden on one side. Turn and continue frying for 4-5 minutes until golden on the other side.

Variation:
You can finish baking the crab cakes in the oven. Preheat your oven at 350°F/180°C before mixing the ingredients in the bowl.
Fry the first side of your crab cakes in the sauté pan as described above, then turn the cakes and transfer to the oven. And bake for 5 minutes.
Note: You'll need a pan which can go to the oven!