Fuquay Inn Crab Cakes 

Yields approximately 10 cakes 

• 1 ½ lbs. crab meat

• 1 clove shallot (chopped finely)

• 1 tsp.fresh parsley (chopped finely)

• 1 tsp. Chives (chopped finely)

• ½ cup white breadcrumbs

• ¼ cup bell peppers, red and yellow (diced fine)

• 4 oz. Fresh shiitake mushrooms (chopped finely)

• 1 tsp. Dijon mustard

• 1 tsp. Worcestershire sauce

• ½ cup fresh corn

• 1 whole egg

• ¼ tbsp. Tabasco sauce

• 1 tsp. Mayonnaise

• Salt and fresh ground black pepper to taste

Saffron Sauce

• 2 tbsp. Shallots

• 2 oz. white wine

• 4 oz. heavy cream

• pinch saffron

• ½ lb. Unsalted butter (cut into small pieces)

Drain crab meat of excess liquid. Place all of the ingredients into a large mixing bowl, mix together gently. Pour over the crab meat and gently mix to combine. Divide evenly into cakes (approximately 2 ½ oz. each). Shape into cakes about 1 inch thick. Heat oven to 450 degrees. In a saucepan with butter or oil cook until crispy on one side. Place on a non-stick cookie sheet which is slightly oiled with canola oil. Put into oven for 4 or 5 minutes.

In a saucepan place shallots, white wine and saffron and reduce to ½ over medium heat. Add heavy cream, butter, salt and pepper and strain. Garnish with fresh chives or parsley and fresh cooked corn along with the crab cakes.