Mommy Wears Heels…

Ingredients
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons minced onion
3 tablespoons minced carrot
3 tablespoons minced celery
6 tablespoons minced yellow, red, and green bell peppers
¼ cup heavy cream
1 pound Dungeness crabmeat, picked over to remove cartilage
1 large egg yolk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ cups all-purpose flour
3 large whole eggs
1 cup milk
4 cups panko bread crumbs

Preparation
In a small saucepan, melt the butter over medium-low heat. Add the onion, carrot, celery, and bell peppers and cook, stirring, until tender but not browned, about 5 minutes. Add the cream and bring to a boil; cook until the cream is reduced slightly, 1 to 2 minutes.

Transfer to a large mixing bowl and let cool for 5 minutes. Add the crabmeat, egg yolk, salt, and pepper and stir gently to combine. Form the mixture into 24 balls. Put the flour in a wide, shallow dish. In a second dish, whisk together the whole eggs and milk. Put the bread crumbs in a third dish.

One at a time, dredge the balls in the flour, then dip them in the egg mixture, then put them in the bread crumbs; gently press the bread crumbs onto each ball and flatten it into a ½-inch-thick round patty.

When ready to serve, heat the clarified butter in a large sauté pan over medium heat. Fry the crab cakes in the butter until golden brown on both sides, 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain.

*Recipe from NBC Sunday Night Football Cookbook