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Pecan−Crusted Crab Cakes with Sweet Pepper
Sauce
Pecan Crusted Crab Cakes
1
1
2
2
1
1
4
1
1
/3 cup pecan halves
slice firm textured white bread, torn
tablespoons mayonnaise
teaspoons lemon juice
teaspoon Dijon mustard
egg yolk
ounces (1/4 pound) lump crab meat
tablespoon minced chives
1/2 tablespoons butter
Sweet Pepper Sauce
1
1
1
large red bell pepper (1/2 pound, coarsely chopped
tablespoon olive oil
tablespoon plus 1 teaspoon balsamic vinegar
Salt and cayenne, to taste
Place pecans and torn bread in a blender or small food processor. Pulse until pecans are finely chopped
and bread is crumbly.
In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and
chives; stir gently to mix, breaking up large lumps. Stir in 6 tablespoons of pecan−bread crumbs.
Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 2 inches in diameter.
Dredge crab cakes in crumbs, pressing gently to help mixture adhere.
In a medium skillet (preferably one that is nonstick), melt butter over a medium−low heat. Add crab
cakes, cover pan and sauté, turning over once, about 5 minutes total, until they are hot in center and
nicely browned on both sides.
To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate. Garnish with whole
chives and lemon wedges
Sweet Pepper Sauce
Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a small saucepan. Cover and
cook over medium heat 20 minutes. Let cool slightly, then puree pepper and any remaining liquid in a
blender food processor until as smooth as possible. Season with remaining vinegar, salt and cayenne to
taste.
Cooking Time: 25 minutes
Serves 2
Pecan−Crusted Crab Cakes with Sweet Pepper Sauce
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