I've got a big pack of red rock crab clusters. I am going to pick them and get the meat separated. I bought eggs, a red bell, and a shallot. I've got some basil in the garden along with garlic chives.. bread crumbs.. garlic.
Any advice? I have a little leftover cream, should I add that to breadcrumbs and an egg to handle the binder? I want it to be 85% crab.. I'd like to get the binding nice and wet but solid.. then a quick dip in the crumbs.. and onto the skillet for a seriously crunchy exterior.
I suppose I really need to look at the amount of crab and moisture before making any big moves.