SAUTEED CRABCAKES WITH SWEET RED PEPPER SAUCE Recipe
- 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
- 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.
- 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.
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.