| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 8 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/2 | Red pepper, finely diced | |
| 1/2 | Green pepper, finely diced | |
| 1 | lb | Best-quality lump crab meat |
| 2 | Eggs, beaten | |
| 1 1/2 | c | Coarse ground homemade |
| bread crumbs | ||
| Salt, freshly ground pepper | ||
| 1 | c | Dry white wine |
| 1 | Shallot, minced | |
| 1 | c | Whipping cream |
| 8 | oz | Unsalted butter, softened |
| 1/2 | c | Chopped fresh cilantro |
| Chopped tomato | ||
| Cilantro sprigs |
INSTRUCTIONS
Heat 1/4 cup of the oil in a large skillet; cook red and green peppers in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted spoon. Cool. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and chill up to several hours. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook until nicely browned on bottom, about 2 minutes. Carefully turn cakes over and then place in oven. Bake until golden on all sides, 10 to 12 minutes. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick. Do not allow sauce to boil at any time or it will separate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water. To serve, pour a few tablespoons of the sauce onto a warm serving plate. Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 627
Calories From Fat: 480
Total Fat: 54.3g
Cholesterol: 148.2mg
Sodium: 128.8mg
Potassium: 496.5mg
Carbohydrates: 25g
Fiber: 4.5g
Sugar: 10.4g
Protein: 7.7g