Santa Anita Racetrack's Award Winning Crab Cakes

Note from Cheri: This recipe is the same one served at the famous Santa Anita racetrack. What makes these crab cakes so spectacular is that they are mostly, well, crab. Simple and exquisite! Santa Anita, in Southern California is one of the country's premier racetracks. With live thoroughbred racing, spectacular art deco architecture, fine and casual dining, lots of special events like wine and beer tastings, not to mention a special children's area, Santa Anita truly has something for everyone. Click here to learn more about this exciting destination.

At the racetrack's Frontrunner Restaurant, they serve these fabulous crabcakes with remoulade sauce, ginger slaw and black eyed pea salad. (click for recipes)

1 lb jumbo lump crab 1 cup cream 3 tablespoons red bell pepper, finely minced 2 tablespoons fresh chives, finely minced 1 1/2 tablespoons mayonnaise 1/3 tablespoon Dijon mustard 1/2 tteaspoon Old Bay Seasoning 1 tablespoon green bell pepper, finely minced To taste Salt & Pepper salt and pepper to taste flour and fresh breadcrumbs

Serves 4 Reduce the cream until it is about 1/3 the volume and is thickened. Add the red peppers at the end of the reduction -- do not cook further. Allow to cool slightly. Place the crabmeat in a mixing bowl and separate the lumps very gently to avoid breaking apart. Make a "well" in the center of the bowl. Now add everything including the cream mixture to the center of the bowl. Very lightly and carefully toss this mixture together until all of the ingredients are combined. Refrigerate until well chilled, then remove and form into balls about 5 oz each, return to refrigerator until the crab cakes are firm. Bread the crab cakes in flour, then egg, then fresh bread crumbs. Fry either in a pan or fryer at 325 degrees until golden brown. Drain Slightly. Finish the crab cake in a 400 degree oven for about 7 or 8 minutes. Serve with remoulade sauce, ginger slaw and black eyed pea salad.