Crab Cakes With Cilantro Butter Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CRAB CAKES
1/2 cup: Olive oil,
1/2: Red pepper, finely diced
1/2: Green pepper, finely diced
1 lbs: Best-quality lump crab meat,
2 large: Eggs, beaten
1 1/2 cup: Coarse ground homemade bread crumbs,
Salt, freshly ground pepper
CILANTRO BUTTER SAUCE
1 cup: Dry white wine,
1: Shallot, minced
1 cup: Whipping cream,
8 ounce: Unsalted butter, softened
1/2 cup: Chopped fresh cilantro,
GARNISH
Chopped tomato,
Cilantro sprigs,
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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
Source from luhu.jp
peppers in the oil until tender, 3 to 4 minutes. Remove from skillet
with a slotted spoon. Cool.
2. 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.
3. 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.
4. 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.
5. 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
Source from luhu.jp
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