Black and Blue Crab Cakes

Ingredients

• 1 tablespoon blackened seasoning 
• 5 servings reddened butter sauce 
• 6 tablespoons ghee 
• 2 tablespoons dijon mustard 
• 0.3 cup breadcrumbs dry fine
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon hot sauce 
• 2 tablespoons juice of lemon fresh
• 1 pound lump crab meat fresh drained
• 0.3 cup mayonnaise 
• 1.5 teaspoons old bay seasoning 
• 2 tablespoons cup heavy whipping cream sour
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Sprinkle breadcrumbs over crabmeat in a medium bowl.
2. Stir together mayonnaise and next 7 ingredients in a small bowl; pour over crabmeat mixture, and toss gently. Shape mixture into 5 (3-inch) patties. (
3. Mixture will be very soft.) Cover and chill at least 1 1/2 hours.
4. Brush crab cakes with 2 tablespoons clarified butter.
5. Sprinkle evenly with Blackening Spice. Cook crab cakes in 1/4 cup clarified butter in a hot cast-iron skillet over medium-high heat 2 to 3 minutes on each side.
6. Serve with Reddened Butter Sauce.
7. Note: To make clarified butter, melt 1/2 cup butter over low heat. (Fat rises to the top, and milk solids sink to the bottom.) Skim off white froth that appears on top; strain off clear, yellow butter, keeping back the sediment.