Crabcakes....please don't share this recipe :)

If I would pick the most ordered and complimented item at Clive's and Charley's 517 restaurant over the years it was our crabcakes.
The reason???? CONSISTENCY Its the key to the restaurant business. You don't have to be GREAT just CONSISTENTLY GOOD... these crabcakes are consistently Good.. Enjoy!!!

CRABCAKES
Serve as a passed hors d' oeuvre or appetizer. I love them on a spinach salad with balsamic vinaigrette. Try also a light coleslaw

Ingredients
1 Tbsp Butter
2 tsp Diced Onion
¼ clove Garlic
1 Tbsp Yellow Pepper (diced)
1 Tbsp Red Pepper (diced)

1/2 c Heavy Cream
1 tsp Dry Mustard
1 tsp Grain Mustard
2 tsp Chives (chopped)
½ Small Serrano Pepper (minced)
2 Egg Yolks
8 oz Crabmeat
1 tsp Lemon Juice


Bread crumbs

Makes 6 crabcakes..

Sautee onion and garlic (do not brown). Add peppers and cook for 2 minutes. Add cream, mustard and lemon juice and reduce by half season with salt pepper and chives.
Allow mixture to cool add egg yolk. And mix lightly.
Clean crabmeat and fold into cream mixture.

Add enough bread crumbs to bind mixture (approximately 1/2 cup) and mold into 2ounce cakes. Coat with remaining bread crumbs. Allow to rest in refrigerator for 2 hours.Saute in clarified butter on medium heat (both sides) until golden brown. Allow to cool for 3 minutes before serving.