How to make it

  • For the sauce piquante heat the olive oil in a 12 inch saucepan over medium heat. Saute the garlic, jalapenos, onions, celery and green peppers, about 3-5 minutes. Add the tomato juice and tarragon, reduce heat. Simmer over low heat for 10 minutes. Stir in the diced fresh tomato and heat about 1 minute. Remove from the heat and set aside.
  • To create the fennel slaw, toss the thinly shaved fennel bulb with the cane vinegar and set aside.
  • Crab cakes must be gently handled to avoid breaking the lumps. Combine the red onions, bell peppers, mayonaise, mustard, horseradish, fresh thyme, Italian bread crumbs and mix well. Gently fold in the jumbo lump crabmeat. Add the cayenne pepper, salt and freshly ground black pepper. Taste and adjust seasonings as desired.
  • Divide the mixture into six balls. Flatten to make the cakes. In a nonstick skillet over medium heat, sear the crab cakes on both sides, turning once.
  • Ladle piquante sauce onto a serving platter or individual plates. Place the crab cakes on top of the sauce and garnish each with 1 or 2 teaspoons of the fennel slaw. Serve immediately.

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Now that's some crab cakes baby. Scrumpious.
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    " It was excellent "
    momo_55grandma ate it and said...
    great delicous recipe thanks
    Was this review helpful? Yes Flag

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