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California Crab Cakes
from the kitchen of Sharmagne Leland-St. John

1/4 pound of butter (1 stick)
1/4 cup sifted flour
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
3 egg yolks
1 teaspoon Worcestershire sauce
2 16 ounce tins of crab meat drained and flaked
1/4 cup sweet red peppers finely diced
1 tablespoon capers

*Preheat the oven to 350 degrees.  Melt the butter in a sauce pan; stir in the flour.  Slowly add the milk, stirring constantly until it reaches the boiling point. Add the pre-measured salt, pepper, and mustard.  Cook over low heat 5 minutes.

Beat the egg yolks and Worcestershire sauce in a large bowl; gradually add the hot sauce to the egg mixture, stirring steadily to prevent curdling.  Add the diced red peppers and the capers and mix well.  Fold in the crab meat.  With moist hands form into 6 patties and arrange on a buttered baking sheet.  Bake for 15 minutes or until delicately browned.

*You may also cook these on a Foreman Grill®.

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