Crab Cakes With A Roasted Red Pepper Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Festive dish, perfect for New Year's Eve Celebration Ingredients:
crab cakes |
1 lb. lump crab meat |
1 cup panko bread crumbs |
1/3 cup mayonnaise |
1/4 cup finely diced red onion |
1/2 bunch fresh italian parsley, washed and finely chopped |
1/2 tsp. salt |
1/4 tsp. white pepper |
roasted red pepper cream sauce |
1 tbsp. olive oil |
1 shallot, finely minced |
2 large red peppers, roasted, peeled, seeded and pureed |
1/4 tsp. dried thyme |
1/2 tsp. salt |
1/4 tsp. cayenne |
1 1/2 cups heavy cream |
1/4 cup parmesan cheese |
Directions:
1. crab cakes
2. 1. Pick through crabmeat to remove any shells or cartilage.
3. 2. Combine all ingredients. Mix until thoroughly combined then let rest 20 minutes.
4. 3. Form into cakes.
5. 4. Fry in a 1/4” of hot 50/50 vegetable oil and clarified butter.
6. Cream Sauce
7. 1. Heat olive oil in a non-reactive saucepan. Add shallots and cook until translucent.
8. 2. Add red pepper puree, thyme, salt and cayenne; saute briefly.
9. 3. Add cream and bring to a simmer over moderate heat.
10. 4. Whisk in Parmesan cheese and cook slightly until sauce begins to thicken.
11. 5. Serve over or underneath the crabcakes.
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