Crab Cakes
Pan-Fried Crab Cakes with Bell Pepper Butter Sauce
Crab Cakes:
1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil
- Combine egg, mayo, seasoning.
- Add crabmeat and enough breadcrumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
- Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
- Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.
Sauce:
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper
- Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
- Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
- Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
- Add cream, reduce again by 1/2. ~5 mins.
- Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
- Strain & seasono sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.
