Crab Cakes with Roasted Red Pepper Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tbsp. unsalted butter
1 c. each: celery & onion, finely minced
1/8 c. green pepper, finely minced
1 tsp. each: paprika & tarragon leaves
1/8 tsp. each: thyme leaves, white pepper, & cayenne pepper
1/2 tsp. dry mustard
1/4 tsp. each: garlic powder, basil, & oregano
1/4 c. heavy cream
1 c. mayonnaise
1 tsp. Dijon mustard
2 c. bread crumbs, fresh
1/2 c. bread crumbs, dry fine
3 (6.5-oz.) cans Miller's Select White Crab Meat
3 (6.5-oz.) cans Miller's Select Claw Crab Meat
White Sauce:
2 Tbsp. unsalted butter
2 Tbsp. flour
1 c. skim milk
Roasted Red Pepper/Garlic Sauce:
2 large red peppers
5 cloves garlic
1/8 tsp. Tabasco
1/4 c. mayonnaise
1/2 c. heavy cream
1/2 tsp. olive oil
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Directions: |
Directions:Saute celery, onion & green pepper in butter until very tender. Add blended spices, then heavy cream, mayonnaise & Dijon mustard.
In separate skillet, prepare white sauce by cooking butter & flour until golden, then adding skim milk to thicken. Add white sauce to spice mixture.
To form crab cakes, use a cookie sheet to layer mixture & crab meat. Spread a thin layer of mixture, top evenly with one well-drained can each of white and then the claw crab meat, then sprinkle with fresh bread crumbs. Repeat with two more layers, Shape into 15 rounded cakes and sprinkle generously with dry bread crumbs.
Heat in 350 oven approximately 15 minutes or saute in unsalted butter until lightly browned.
Roasted Red Pepper/Garlic Sauce:
Brush garlic cloves with olive oil; bake 15 minutes or until cloves are soft.
Broil peppers in oven until skin is charred and bubbly (approximately 30 minutes). Continue to turn peppers in broiler until all sides have been broiled. Remove peppers from broiler, Peel peppers, then cut open and remove seeds.
Place peppers in blender and puree, adding cloves of garlic. Blend in mayonnaise & Tabasco, then heavy cream. Blend for approx. 5 seconds.
Chill sauce 1-2 hours before serving.
Yield: 15 (3.5-oz.) crab cakes |
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Number Of
Servings: |
Number Of
Servings:15 crab cakes (3.5 oz) |
Personal
Notes: |
Personal
Notes: I was taught to make this recipe by one of the best culinary crab chefs in the world.
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