How to Have a Crabby Day

DEAR SOS: Engine Co. No. 28 serves exquisite crab cakes with a delicious sauce. Would it be possible to acquire this recipe?

CANDY

DEAR CANDY: Executive chef Ed Kasky uses clarified butter to saute the crab cakes, giving the cakes a big flavor boost.

ENGINE CO. CRAB CAKES

1/2 small onion, finely diced

4 green onions, finely chopped

1/2 red bell pepper, finely diced

1/2 green bell pepper, finely diced

1 stalk celery, finely diced

2 tablespoons plus 1/2 cup (1 stick) butter

1 pound fresh lump crab meat or Dungeness crab meat

1 egg, beaten

1/2 cup unseasoned fresh bread crumbs, plus more if needed

1/4 cup heavy whipping cream, plus more if needed

1 tablespoon chopped parsley

1 tablespoon lemon juice

1/2 tablespoon dry mustard

1 teaspoon salt

1 teaspoon pepper

1 cup flour

3 lemons, cut into wedges

Tartar sauce or remoulade, optional

Saute onion, green onions, red and green bell peppers and celery in 2 tablespoons butter over medium-low heat until soft, 5 to 7 minutes. Cool.

Mix sauteed vegetables by hand with crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper. (Note: Over-mixing will cause crab meat to break up too much.) If mixture is too runny to form cakes, add more bread crumbs. If too dry, add more cream until cakes can be formed.

Divide mixture into 12 equal portions (about 1/2 cup each) and pat into cakes about 3/4 inch thick. Place cakes on wax paper-lined plate. (Note: Cakes can be prepared up to 6 hours ahead and refrigerated.)

Heat remaining 1/2 cup butter in small saucepan over low heat until butter melts and separates. Spoon off any foam on top of butter. Spoon off clear, clarified butter, leaving milky residue in pan.

In cast-iron or heavy-bottomed skillet, heat 1/8-inch clarified butter over medium heat.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and flour. Lightly dust crab cakes with seasoned flour. Carefully place 1 end of each cake in skillet, allowing cake to fall gently away from you. (Note: Do not over-crowd pan when frying or crab cakes will not brown properly.) Cook each cake until browned on both sides, about 4 minutes per side.

Transfer cakes to baking sheet. Bake at 375 degrees until light and fluffy, 10 to 15 minutes. Serve with lemon wedges and well-seasoned tartar sauce or remoulade, if desired.

6 (2-cake) servings. Each serving, without tartar sauce:

381 calories; 850 mg sodium; 137 mg cholesterol; 25 grams fat; 24 grams carbohydrates; 15 grams protein; 0.29 gram fiber.

Bamboo ceramic platter from Room With a View, Santa Monica.