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Golden Crab Cakes
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Golden pan-fried crab cakes with a red bell pepper and butter sauce


Serves/Makes:6 crabcakes

  • Crabcakes:
  • 2 tbsp (30 ml) mayonnaise
  • 1/2 tsp (2 ml) curry powder
  • 3 to 4 drops hot red pepper sauce
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tbsp (15 ml) lemon juice
  • 1/8 tsp (1 ml) ground cloves or allspice
  • 1/8 tsp (1 ml) cayenne pepper
  • 1/2 tsp (2 ml) paprika
  • 1/4 tsp (1 ml) dry mustard
  • salt and pepper
  • 1 lb (.5 kg). fresh lump crabmeat
  • 3 to 5 tbsp (70 ml). bread crumbs
  • corn or peanut oil
  • Sauce:
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 1/2 jalepeno pepper
  • 1 cup (225 ml) cold butter, diced
  • 1/2 cup (125 ml) fresh mushrooms, chopped
  • 2 shallots, chopped
  • 1 sprig fresh thyme
  • 1/4 cup (60 ml) dry white wine
  • 1/4 cup (60 ml) white wine vinegar
  • 1/2 cup (125 ml) chicken stock
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) heavy cream
  • fresh lemon juice
  • salt and pepper
  • Crabcakes:
  • Combine egg, mayonnaise and seasoning.
  • Add crab and enough breadcrumbs to absorb excess moisture (not too much).
  • Stir carefully to blend; mixture should be firm yet moist,and should hold together.
  • Form about 6 patties, depending on your size preferences, and set on wax paper for a few minutes to dry slightly.
  • Heat some oil in pan and pan-fry until golden on both sides (few minutes on each side is good).
  • Serve with sauce.
  • Sauce:
  • Place seeded, deveined pepper sections under the broiler until charred black; discard skin.
  • Dice peppers small and set aside.
  • Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and thyme for about 2 min.
  • Add wine, vinegar and stock and cook until liquids reduce by half - about ten minutes.
  • Stir in cream and reduce by half - about five minutes.
  • Over low heat, whisk in remaining butter, gradually, piece by piece - creating an emulsion.
  • Strain, if desired, and season with lemon juice, salt and pepper.
  • And stir in the diced, roasted peppers and serve warm.
  • serve or if you prefer, you may puree sauce in blender.

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