Crab Cakes With Red Pepper Coulis
From deedeec 17 years ago
- 35 minutes to make
- Serves 8
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 shopping list
- 8 ounces cooked shrimp chopped into small chunks shopping list
- 1 pound crabmeat, picked free of shell and cartilage shopping list
- 1 large egg shopping list
- 2 Tbs mayonnaise shopping list
- 1 Tbs sesame oil shopping list
- 1 Tbs finely chopped shallot shopping list
- 1-2 cloves minced garlic shopping list
- 1 Tbs minced green onions with tops shopping list
- 1 Tbs finely grated ginger with juice shopping list
- pinch of cayenne pepper shopping list
- 1/2 med lime juice and lime zest shopping list
- 1/2 cup bread crumbs (unseasoned) shopping list
- salt to taste shopping list
- fresh ground pepper to taste shopping list
- vegetable oil shopping list
- RED pepper COULIS shopping list
- 8 ounces roasted red peppers (jar) shopping list
- 1 Tbs honey shopping list
- pinch of cayenne pepper shopping list
- 1/2 cup sour cream shopping list
- salt and pepper to taste shopping list
- water if needed shopping list
How to make it
- Preheat oven to 375 F
- 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.
- 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.
- Red Pepper Coulis
- In a blender combine all ingredients. Blend till smooth. Add water if too thick.
- To serve decoratively drizzle coulis on plate. Put crab cake in the middle. Garnish how you like. Serve hot.
- 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!
- I adapted this recipe from a recipe I found in the Washington Post.
Form into patties (I put them on wax paper)
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place in hot oil (I like my wok)
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Flip after 3 mins (Golden Brown)
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place on baking sheet (baking stone) and finish in oven.
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People Who Like This Dish 16
- ParkAhRa1 Nowhere, Us
- crazeecndn Edmonton, CA
- notyourmomma South St. Petersburg, FL
- thegoldminer Sacramento, CA
- jeanenne414 Kenai, AK
- jackdawgzillacakes Milwaukee, WI
- grumblebee Victoria, Canada
- httpmom San Francisco Bay Area, CA
- pamelanava Prosper, TX
- unswissmiss Basel, CH
- Plus 6 othersFrom around the world!
The Rating
Reviewed by 2 people-
Haven't met a crab cake that I didn't love....and my hips show it. LOL great post.
notyourmomma
in South St. Petersburg loved it
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Haven't met a crab cake that I didn't love....and my hips show it. LOL great post.
notyourmomma
in South St. Petersburg loved it
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