Crab Cakes With Cilantro Butter Recipe - Cooking Index
Crab Cakes With Cilantro Butter Recipe - Cooking Index
| Crab Cakes | ||
| 1/2 cup | 118ml | Olive oil |
| 1/2 | Red pepper - finely diced | |
| 1/2 | Green pepper - finely diced | |
| 1 lb | 454g / 16oz | Best-quality lump crab meat |
| 2 lbs | 908g / 32oz | Eggs - beaten (large) |
| 1 1/2 cups | 219g / 7.7oz | Coarse ground homemade - bread crumbs |
| Salt - freshly ground pepper | ||
| Cilantro Butter Sauce | ||
| 1 cup | 237ml | Dry white wine |
| 1 | Shallot - minced | |
| 1 cup | 237ml | Whipping cream |
| 8 oz | 227g | Unsalted butter - softened |
| 1/2 cup | 8g / 0.3oz | Chopped fresh cilantro |
| Garnish | ||
| Chopped tomato | ||
| Cilantro sprigs |
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 375F 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.
Source:
COOKING MONDAY TO FRIDAY SHOW # MF6636
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.