Pan-fried crab cakes/bell pepper sauce

6 Servings

Ingredients

Quantity Ingredient
1 Extra large egg; beaten
1 tablespoon Mayonnaise
¼ teaspoon Curry Powder
3 drops Hot Pepper Sauce
1 teaspoon Worcestershire Sauce
1 tablespoon Lemon Juice
⅛ teaspoon Ground Cloves
⅛ teaspoon Cayenne Pepper
½ teaspoon Paprika
¼ teaspoon Dry Mustard
Salt & Pepper
1 pounds Fresh Lump Crabmeat
3 tablespoons Bread Crumbs; up to 5
4 tablespoons Corn Or Peanut Oil (Or Up To 6 Tb)
¼ Red Bell Pepper
¼ Yellow Bell Pepper
½ Jalapeno Pepper
1 cup Cold Unsalted Butter; diced
½ cup Chopped Fresh Mushrooms
2 Shallots; chopped
1 Sprig Fresh Thyme
¼ cup Dry White Wine
¼ cup White Wine Vinegar
½ cup Chicken Stock
¼ cup Lemon Juice
¼ cup Heavy Cream
Fresh Lemon Juice
Salt & Pepper

Directions

CRABCAKES

SAUCE

From: LD Goss <ldgoss@...>

Date: Thu, 18 Jul 1996 09:31:24 -0500 1. Combine egg, mayo, seasoning.

2. Add crabmeat and enough breadcrumbs to absorb excess moisture (it is important not to add too much). Stir carefully to blend. Mixture should be firm to hold together.

3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20 minutes to dry slightly.

4. Heat oil in large skillet and saute over medium heat until golden brown.

Turn and brown on second side. Serve with sauce.

Sauce:

1. Place seeded, deveined pepper sections under the broiler until charred black. Discard skin. Dice pepper small and set aside.

2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and thyme for about 2 mins.

3. Add wine, vinegar and stock, cook over high heat until liquids reduce by ½. ~10 mins.

4. Add cream, reduce again by ½. ~5 mins.

5. Over low heat, whisk in rest of butter, piece by piece, to make emulsion.

6. Strain & seasono sauce to taste with lemon juice, salt & pepper. Fold in diced pepper. Serve warm. Bon Appetit! The recipe was published in New York Times

EAT-L Digest 17 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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