Jamaican Chef Ajeen Beckford Crab Cakes

• crabmeat↗1 lb
• 35% cream↗6 ounces
• finely diced red peppers2 ounces
• finely diced green peppers2 ounces
• clarified butter

  as needed

• sliced scallion1 bunch
• fresh breadcrumbs↗6 ounces
• salt and pepper↗

  tt

• Dijon mustard↗1 tablespoon
• grated parmesan cheese5 tablespoons
• cajun seasoning3 tablespoons
• egg, slightly beaten↗1

Step-by-step instructions

1. 1

   Keep the crab meat lumps as large as possible.

2. 2

   Place the cram in a pot and reduce by ½. Chill well.

3. 3

   Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.

4. 4

   Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.

5. 5

   Using a mold form the cakes.

6. 6

   Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.

7. 7

   Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.