Crab Cakes
| 6 lb | crab meat |
| 4 cups |
red bell pepper & green bell pepper - small dice |
| 6 1/2 cups | heavy cream - reduce by 2/3 |
| 10 cups | panko - japanese bread crumb |
| 2 tbsp | toasted coriander - ground |
| 2 tbsp | cayenne |
| 1 tbsp | ground cumin |
| 1 tsp | kosher salt |
| 1 bunch | cilantro |
| 6 | whole eggs |
Instructions:
In a large bowl put peppers and seasonings to taste. Add cream and crab being careful not to break up the crab too much. Add panko and coriander. Add beaten eggs and form patty to test for consistency. It should be somewhat light, not a dense glass breaking cake. If okay, then form into 1 3/4 oz balls and shape into patties. Toss in panko and place in a hotel pan divided by wax paper. sauté and serve with Jalapeño Cilantro cream.
