Crab Cakes A La Brett

From the Kitchen of Brett Broussard

1 tablespoon olive oil
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 llb lump crabmeat
1/2 tablespoon Creole seasoning
1/4 cup thinly sliced green onions
1/4 cup chopped parsley
2 tablespoons Tiger sauce
2 cups heavy cream
1 teaspoon chicken base
1 tablespoon granulated garlic
1/4 cup all purpose flour
1/2 stick melted butter
panko bread crumbs for dredging
2 eggs
1 cup milk

Heat the olive oil in a large saute pan over medium heat.

Add onion, bell pepper, and celery and saute until wilted and slightly caramelized. Add garlic and saute 1 minute.

Transfer to a deep baking dish capable of holding 2 1/2 quarts. Add crabmeat, Creole
seasoning, green onions, parsley, and tiger sauce. Toss with a rubber spatula to mix well.
Set aside. Combine cream, chicken base, granulated garlic, in a large saucepan and bring
to a boil. In a bowl combine flour and melted butter to make a white roux by cooking over medium heat for 2-3 minutes. Once cream has come to a boil, lower the heat and add the roux. Whisk until the very thick sauce begins to pull away from the sides of the pot. Pour the bechamel cream sauce into the crabmeat mixture and fold until the crabmeat is well distributed. Chill overnight, uncovered. Divide and shape into 16 cakes all about the same size. Blend eggs into the milk. Dust the cakes with flour. Dip into the egg and milk wash, then dredge into the panko. Heat the butter over medium-high heat with enough butter into a pan to come upabout half-way to the cake. Saute four crabcakes at a time until golden brown. Turn cakes, lower the heat and saute bottoms until are golden brown.

Serve with remoulade or tarter sauce.