Kate Schad's Crab Cakes with Fresh Goat Cheese

This makes 15 crabcakes which can be served with a dill tartar sauce.

My daughter is an excellent cook and caterer. She always made her crabcakes with cream cheese but replacing it with fresh goat cheese produces a lighter version and one with a lemony edge that is great in combination with the crab and dill. 

3 Tbsp. olive oil

1 medium yellow onion, small dice

1 red bell pepper, small dice

1/2 c. capers, drained

2 cloves garlic, minced

1-1/2 cups heavy whipping cream

8 oz.Capriole fresh cheese

3 eggs

2 boxes panko breadcrumbs

1/4 c. fresh dill weed or 1 Tbsp. dried

1 lb. fresh crabmeat

2 c. flour

1/4 c. olive oil

peanut oil for sautéing

Heat olive oil over medium heat and sauté till tender the onion, pepper, and garlic.

Add the capers, crabmeat, and goat cheese and 1 cup heavy cream. Mix lightly (want to keep some of the crabmeat in small lumps).  Reduce for 5 minutes over a low simmer. Add the panko and dried dill weed ( use 3 times as much if fresh) and stir until thoroughly absorbed into the mixture.Spread the mixture out on a cookie sheet and put in fridge to cool for 1 hour.

Form the cakes with an ice cream scoop and lightly flatten.

Begin heating the peanut oil. Add enough to your sauté pan so that when the crabcakes are placed in it the oil will come up half way on the side of the patty.  Prepare to sauté them by separately setting up in separate bowls, the flour, then the 3 eggs mixed w/the remaining cream, and 2 cups of the breadcrumbs.

Dredge with flour, dip in the eggwash, then roll in the panko.

Saute lightly until golden brown on both sides.

Note: When dredging the cakes w/the panko, take note of when the crumbs get too moist. When this happens throw them out & start fresh w/2 more cups. The moisture will break down the oil causing the cakes to become greasy  and soggy.