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Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce
Lump Crab Cakes ? Makes 10
¾ cup mayonnaise
2 eggs, whole
1 Tbsp. creole mustard
2 Tbsp. Old Bay seasoning
1 pinch salt
1 pinch black pepper
1 Tbsp. chopped parsley
2 tsp. lemon juice, fresh
4 Tbsp. Cracker meal
1 lb. lump crab fresh or pasteurized
2 tsp. olive oil
2 oz. Roasted Red Pepper Sauce (see recipe)
Roasted Red Pepper Sauce ? Makes 3 cups
3/4 cup roasted red pepper puree (canned or homemade)
1 oz. olive oil
3 Tbsp. shallots, minced
3 Tbsp. garlic fresh, minced
2 bay leaves
3/4 cup white wine
1/4 cup lime juice, fresh
1 1/2 cups heavy cream
1 lb. butter, lightly salted
1/4 tsp white pepper
Lump Crab Cakes--Preparation Instructions:
Combine mayonnaise, eggs, creole mustard, Old Bay, salt, pepper blend, chopped parsley, lemon juice and cracker meal in a mixing bowl and mix well to combine.
Add jumbo lump crab into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab.
Portion into 10 equal portions then form crab cakes into small stacks.
Spread olive oil on a half sheet pan and place into a 350º oven to preheat the pan.
Prepare the red pepper sauce by the recipe.
Place crab cakes on the preheated sheet pan and bake for 10 minutes until golden brown.
Place a small ladle of sauce on a warm plate and set the crab cakes on top.
Garnish as needed.
Puree a can of pre-roasted red peppers in a food processor until smooth or char the peppers over an open flame until they are black. Place the peppers in a bowl and cover with saran wrap and let sit for 20 minutes to cool.
Gently remove the charred skin and core from the peppers. You may use a little cold running water to help remove the skin if needed. Puree in a food processor until smooth.
In a sauce pot set on medium high heat add olive oil, when hot add minced shallots, garlic and bay leaf, sauté until translucent 3-4 minutes.
Roasted Red Pepper Sauce:
Add 1/2 of the red pepper puree to the sauce pot and cook for 2-3 minutes.
De-glaze the pan with white wine and lime juice. Cook for 2 minutes and add the cream and reduce to half.
Cut butter into 1" pieces and slowly add to the sauce until all butter is incorporated. Add the white pepper then strain the sauce into a container. Add the remaining red pepper puree to the sauce then hold in a warm water bath until ready to use.
Crab Cake
1 lb lump crab-can use all if desire
1 1/2 lb imitation crab
1/2 cup green peppers diced
1/2 cup red peppers diced
1/2 cup celery diced
10-12 eggs
4-6 cups Japanese Bread Crumbs
1 tablespoon each: pepper, salt, dill weed, parsley, seasoning salt, granulated garlic
Mix all in bowl
Make patty into a hamburger-like patty
Fry and saute pan
Crab Cakes
2 pounds crabmeat, picked over
1 cup fine bread crumbs
6 tablespoons regular or light mayonnaise
2 tablespoons Dijon mustard
2 eggs, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons Worcestershire sauce
4 green onions, finely chopped
2 tablespoons unsalted butter
Lightly mix crabmeat and bread crumbs
In a separate bowl, combine mayonnaise, mustard, egg, parsley, Worcestershire sauce, and onion
Gently fold mixture into crabmeat so that chunks of crabmeat remain.
Shape mixture into 10 crab cakes
Cover and refrigerate
When ready to serve, melt butter in a nonstick skillet
Add cakes and saute on both sides for 4 minutes total, or until golden brown
Chipolte Salsa
3 cups tomato -- chopped
3/4 cup cilantro -- fresh, chopped
3 tablespoons lime juice
1 1/2 tablespoons chipotle chiles in adobo -- chopped
1 1/2 teaspoons cumin -- ground
Combine all ingredients in medium bowl. Season with salt and pepper.
Red Bell Pepper Coulis
1/4 cup olive oil
5 large cloves garlic
4 red bell peppers, roasted, peeled and cut into 1/2 inch pieces
1 tablespoon Balsamic vinegar
1 teaspoon tomato paste
1 pinch sugar
salt and pepper to taste
Heat the oil in large skillet. Add garlic and saute for 3 to 4 minutes.
Stir in peppers, vinegar and tomato paste. Add salt and pepper to taste. Cook 15 minutes.
Allow to cool just a bit and puree until smooth. Keep warm and drizzle on your grilled steak right off the grill.
Roasted Red Pepper Emulsion
Yield: approx. 2 cups
2 Medium Red bell peppers; roasted, peeled and seeded
2 Tablespoon Rice wine vinegar
1 Tablespoon Dijon mustard
1 Teaspoon Honey
1 Tablespoon Chili paste
2 Cloves garlic; smashed
1 Shallot; finely minced
Salt
Freshly ground white pepper
1 Cup Vegetable oil
2 Tablespoon Extra-virgin olive oil
In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1
minute.
With the blender running, slowly add the oils and continue to blend
for 1 minute. Season with salt and pepper.
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