Ingredients: |
Ingredients: CRAB CAKES:
4 cups lump crab meat
4 eggs
Salt
Cayenne Pepper
8 teaspoons minced fresh coriander
4 teaspoons chopped red bell pepper
2 teaspoons chopped garlic
4 teaspoons chopped fresh ginger
2 - 3 cups bread crumbs
4 tablespoons olive oil
SERVES 4 (barely)
PAPAYA-BASIL SAUCE
1 cup dry white wine - and you will need a cup for the recipe as well
1 ripe medium papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup (1.5 sticks) unsalted butter, cut into pieces
Salt and pepper
2 teaspoons chopped fresh ginger
Juice of two limes
4 sprigs fresh basil
MAKES 2/3 CUP
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Directions: |
Directions:From "A Taste of Hawaii", ©Jean-Marie Josselin
CRAB CAKES:
* In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic and ginger. Blend well.
* With your hands, form the mixture into 8 cakes. Place the bread crumbs on a plate and dip the crab cakes in the crumbs so they are well coated.
* Heat the olive oil in a skillet, and when hot add the crab cakes and saute (with an accent acute) until golden brown on both sides, about 2 minutes on each side.
*Pour some sauce on a plate, top with the crab cakes and serve.
PAPAYA-BASIL SAUCE
* In a nonreactive saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two thirds, then add the cream and reduce again by two thirds. Slowly whisk in the butter, incorporating each piece before adding another. Season with salt, pepper, ginger, and lime juice. Transfer the mixture to a blender and blend until the ingredients are well combined.
Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving. |
This recipe for Sautéed Crab Cakes with Papaya-Basil Sauce is from