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.
Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526 Local calls: Raleigh, Durham, Cary, and Chapel Hill.
Main (919) 552-3782 - Fax: 919-552-5229 - Toll Free (866) 552-3782
email: firstname.lastname@example.org - website: A Raleigh NC Bed and Breakfast