Crab Cakes With Red Pepper Coulis |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is the BEST crab cake I've ever eaten and I LOVE crab cakes and try them everywhere I go. My Husband said I missed my calling (gourmet chef) as a meteorologist. Ingredients:
crab cakes |
8 ounces cooked shrimp chopped into small chunks |
1 pound crabmeat, picked free of shell and cartilage |
1 large egg |
2 tbs mayonnaise |
1 tbs sesame oil |
1 tbs finely chopped shallot |
1-2 cloves minced garlic |
1 tbs minced green onions with tops |
1 tbs finely grated ginger with juice |
pinch of cayenne pepper |
1/2 med lime juice and lime zest |
1/2 cup bread crumbs (unseasoned) |
salt to taste |
fresh ground pepper to taste |
vegetable oil |
red pepper coulis |
8 ounces roasted red peppers (jar) |
1 tbs honey |
pinch of cayenne pepper |
1/2 cup sour cream |
salt and pepper to taste |
water if needed |
Directions:
1. Preheat oven to 375 F
2. Crab Cakes: combine all the crab cake ingredients except the vegi oil in a large bowl and mix well. (use your hands, like with meat loaf or meatballs.) Then form cakes into patties about 2 1/2 inches wide and an inch thick. Should make about 8 or 9.
3. Heat about a 1/2 inch of oil in a frying pan on med-high heat. Sear the crab cakes on each side till golden brown brown (about 3 min per side). Place on a baking stone. Transfer to the oven and bake for 5 minutes. Serve hot.
4. Red Pepper Coulis
5. In a blender combine all ingredients. Blend till smooth. Add water if too thick.
6. To serve decoratively drizzle coulis on plate. Put crab cake in the middle. Garnish how you like. Serve hot.
7. NOTES: If you use canned seafood, taste for saltiness. If it's too salty rinse and pat dry with paper towels first. You can lighten it up with reduced fat mayonaisse and sour cream. If you have a really excellent non-stick pan you could sear the crab cakes with a very light film of oil rather than pan frying in oil. If it's not a really good nonstick, the crab cakes may fall apart when you try to flip them. If you don't like it spicy omit the red pepper, if you like it more so, add more!
8. I adapted this recipe from a recipe I found in the Washington Post.
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