SAUTEED CRABCAKES WITH SWEET RED PEPPER SAUCE
- 2 2 2tablespoons TABLESPOON_USVolumeolive oil
- 1/2 .5 .5each medium (about 4 ounces) red, yellow bell peppers, cored, seeded and finely diced
- 1/2 .5 .5medium (about 4 ounces) red onion, finely diced
- 1 1 1cup CUP_USVolumeheavy cream
- 1/2 .5 .5teaspoon TEASPOON_USVolumefinely chopped jalapeño pepper
- 2 2 2teaspoons TEASPOON_USVolumeeach, chopped fresh chives, chopped fresh dill, chopped Italian parsley
- Leaves from 2 sprigs fresh thyme
- 1/2 .5 .5teaspoon TEASPOON_USVolumesalt
- 1/8 .125 .125teaspoon TEASPOON_USVolumecayenne pepper
- 1 1 1cup CUP_USVolumefresh breadcrumbs
- 1 1 1extra-large egg, lightly beaten
- 1 1 1cup CUP_USVolumefinely ground almonds
- 1 1/4 1.25 1.25pounds POUNDWeightfresh crabmeat, any shells removed
- 2 2 2tablespoons TABLESPOON_USVolume(1 ounce) unsalted butter
- 2 2 2tablespoons TABLESPOON_USVolumevegetable oil
- 3 3 3cups CUP_USVolumemixed greens of your choice, cut or torn into bite-size pieces
- In a 10-inch skillet, heat the olive oil. Sauté the diced red and yellow peppers and onion until the onion is translucent and the peppers are tender, 8 to 10 minutes. Remove the peppers and onions with a slotted spoon and transfer to a large bowl and let cool.
- To the skillet add the heavy cream and jalapeño and reduce until 1/2 cup remains. Cool and add to the pepper and onion mixture. Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.
- Stir in the egg and 1/2 cup each of breadcrumbs, and finely ground almonds. Gently fold in the crabmeat. Mixture will be lumpy. Divide the mixture into 12 and shape into small crabcakes.
- Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate. Dip both sides of each crabcake into the mixture and coat well. Place on a tray and refrigerate, covered, for 1 to 3 hours.
- When ready to serve melt the butter and vegetable oil in a large skillet. Over medium high heat sauté half the crabcakes until golden brown, about 4 minutes on each side. Transfer to drain on paper towels. Keep warm in oven at 200 degrees F. If necessary use additional oil and cook remaining crabcakes.
PresentationDivide the salad greens among six large plates. Arrange 2 crabcakes on the greens, drizzle Sweet Red Bell Pepper Sauce (see separate recipe) around the greens and on top of crabcakes.
Wine RecommendationThese crab cakes make a perfect start to a dinner and you need a wine that not just complements them, but also asserts itself quickly. Look for a grassy Sauvignon Blanc from Sancerre or the Loire or one of the new world whites from Australia or New Zealand.
I ate crabcakes for the first time in Chesapeake Bay. To my dismay, I tasted more potato than crab. I took home a few pounds of fresh lump crabmeat, experimented with it, and finally came up with this recipe. If you can’t find fresh crabmeat, you can make this with uncooked shrimp.