Makes 24 servings. Recipe is from Gallagher’s Grill, Covington, http://www.gallaghersgrill.com/
8 tablespoons unsalted butter
½ red bell pepper
½ yellow bell pepper
½ green bell pepper
½ white onion
2 tablespoons chopped garlic
½ teaspoon Tony Cachere’s
1 teaspoon each thyme, oregano, basil
4 tablespoons cream cheese
1 pint heavy cream
1 pound backfin crabmeat
Panko bread crumbs (up to 8 cups)
Flour, for dredging
Egg wash, for dredging
1. Melt butter. Sauté bell peppers, onion and garlic until soft. Add Tony’s or salt and pepper, thyme, oregano, and basil. Add cream cheese, heavy cream and crabmeat.
2. Lower heat and add bread crumbs, a little at a time, until they reach the appropriate consistency. Fold crumbs in slowly so as not to break up lump crabmeat. Allow to cool, then form into cakes. Refrigerate to firm up.
3. Dredge cakes in flour, egg wash, then Panko bread crumbs. Deep fry until golden brown and hot throughout.