Jamaican Chef Ajeen Beckford Crab Cakes - cooking recipe

Ingredients

1 lb crabmeat
6 ounces 35% cream
2 ounces finely diced red peppers
2 ounces finely diced green peppers
as needed clarified butter
1 bunch sliced scallion
6 ounces fresh breadcrumbs
tt salt and pepper
1 tablespoon Dijon mustard
5 tablespoons grated parmesan cheese
3 tablespoons cajun seasoning
1 egg, slightly beaten

Preparation

Keep the crab meat lumps as large as possible.
Place the cram in a pot and reduce by 1/2. Chill well.
Saute the peppers in a little clarified butte. Add the scallion and sweat briefly.
Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
Using a mold form the cakes.
Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.