Crab Cakes

Directions

Place the crabmeat in a mixing bowl and set aside.

Melt the butter in a saucepan. Whisk in the flour and cook several minutes, stirring all the while. Turn off the heat slowly whisk in the half-and-half. Return the pan to the heat and whisk constantly until thick. Remove from the heat.

Whisk in the egg yolk, mustard, horseradish, capers, salt, black pepper, and cayenne pepper. Let the mixture cool for several minutes. Pour the cream mixture over the crabmeat and gently mix together.

Cover the mixture and chill in the refrigerator for at least 30 minutes before forming the cakes.

To prepare the coating:

Combine the eggs and milk in a bowl and beat until well mixed. Place the flour and bread crumbs in separate bowls. Form the crab mixture into 8 cakes about 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, but still hold their shape.

Dust each cake lightly in flour, dip in the egg-milk mixture, and then coat well with bread crumbs. Chill at least 1 hour before frying.

In a large, heavy skillet, pour in oil until it reaches a depth of ½ inch. Add the cakes and panfry, turning several times, until golden brown, about 6 minutes total cooking time. Serve at once.