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“K-Paul's” Crab cakes

Ingredients

5 cups French bread crumbs 7 tbsp unsalted butter
2 cups chopped onions 1 cup chopped bell peppers
1 cup chopped celery 1 cup chopped parsley, in all
1 tbsp Worcestershire 1 tsp minced fresh garlic
¼ cup fish stock or clam juice 1 lb lump crab meat
3 eggs lightly beaten 1 cup heavy cream
1 cup vegetable oil Cajun seasoning

Lagniappe

Process bread in food processer and in a heavy skillet lightly toasts the bread
crumbs till they are lightly browned and set aside.

In the same skillet add the butter, onions, celery and bell peppers till the
onions begin to brown. Stir in 2 tbsp of the seasoning, ½ cup of the parsley,
the garlic and the Worcestershire sauce. Cook the mixture till it begins to
stick and add in your stock to deglaze the pan. Remove the mixture from the
heat.

Place the bread crumbs in a mixing bowl and add in the crab meat tossing
lightly so as not to crumble the crab meat. Lightly toss the vegetable mixture
and remaining parsley along with the eggs & cream into the mixture and
refrigerate the mix for a couple of hours.

Remove the crab mix from the refrigerator roll into balls, dredge the balls in
the remaining bread crumbs and fry at 350 in the oil (about 3 minutes)

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