Recipe

Crab Cakes With Red Pepper Coulis Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 12 months ago This is the BEST crab cake I've ever eaten and I LOVE crab cakes and try them everywhere I go. My Husband said I missed my calling (gourmet chef) as a meteorologist. Prep:20m Cook:35m Servings:8	Deedeec
	crab shrimp easy

Form into patties (I

place in hot oil (I

Flip after 3 mins (G

place on baking shee

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Ingredients

CRAB CAKES

8 ounces cooked shrimp chopped into small chunks

1 pound crabmeat, picked free of shell and cartilage

1 large egg

2 Tbs mayonnaise

1 Tbs sesame oil

1 Tbs finely chopped shallot

1-2 cloves minced garlic

1 Tbs minced green onions with tops

1 Tbs finely grated ginger with juice

pinch of cayenne pepper

1/2 med lime juice and lime zest

1/2 cup bread crumbs (unseasoned)

salt to taste

fresh ground pepper to taste

vegitable oil

RED PEPPER COULIS

8 ounces roasted red peppers (jar)

1 Tbs honey

pinch of cayenne pepper

1/2 cup sour cream

salt and pepper to taste

water if needed

Directions

Preheat oven to 375 F

Crab Cakes: combine all the crab cake ingredients except the vegi oil in a large bowl and mix well. (use your hands, like with meat loaf or meatballs.) Then form cakes into patties about 2 1/2 inches wide and an inch thick. Should make about 8 or 9.

Heat about a 1/2 inch of oil in a frying pan on med-high heat. Sear the crab cakes on each side till golden brown brown (about 3 min per side). Place on a baking stone. Transfer to the oven and bake for 5 minutes. Serve hot.

Red Pepper Coulis

In a blender combine all ingredients. Blend till smooth. Add water if too thick.

To serve decoratively drizzle coulis on plate. Put crab cake in the middle. Garnish how you like. Serve hot.

NOTES: If you use canned seafood, taste for saltiness. If it's too salty rinse and pat dry with paper towels first. You can "lighten" it up with reduced fat mayonaisse and sour cream. If you have a really excellent non-stick pan you could sear the crab cakes with a very light film of oil rather than pan frying in oil. If it's not a really good nonstick, the crab cakes may fall apart when you try to flip them. If you don't like it spicy omit the red pepper, if you like it more so, add more!

I adapted this recipe from a recipe I found in the Washington Post.

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Comments

zena824 12 months ago said:
This sounds really awesome.....

krumkake 12 months ago said:
That is an excellent sounding crab cake (and coulis) recipe - I love crab cakes, too, so I will have to give this a try. Delish -

chefmeow 12 months ago said:
This does sound great. Can't wait to try. I like you try crab cakes everyone and anytime I get a chance.

c2max 3 months, 3 weeks ago said:
Hi! Your breadcrumbs -- dry or fresh - or have you done recipe w/both and prefer one over the other?!

deedeec 3 months, 2 weeks ago said:
I use homemade bread crumbs and I've used Japanese Panko. Both work just fine, the Panko is more subtle, probably cuz my homemade are made from whole wheat bread...

unswissmiss 2 months ago said:
I LOVE crab cakes too. If they're on the menu, I simply can't resist! These look amazing!

notyourmomma 1 month, 4 weeks ago said:
Haven't met a crab cake that I didn't love....and my hips show it. LOL great post.