by kirra » Sun Sep 28, 2008 3:08 pm
Crab Cakes with Roasted Red Peppers
Ingredients:
1 pound lump crabmeat
1 cleaned, chopped leek
1/2 cup finely diced red peppers (or a red & yellow pepper combination)
1/2 cup chopped scallions
1/2 cup bread crumbs
1/2 cup mayonnaise
1 tablespoon dried tarragon
2 tablespoons chopped parsley
1/2 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon white wine Worcestershire sauce
1 teaspoon Dijon mustard
Bread crumbs
Sauce:
Roasted Red Peppers
Balsamic Vinegar
Heavy Cream
Preparation:
Saute leeks and peppers until tender, add scallions. Combine with remaining ingredients. Adjust seasonings to taste. Form into patties 1 inch thick and coat with bread crumbs. Chill until ready to cook. Saute cakes in non-stick pan with a minimal amount of oil, approximately three minutes per side.
Serve with tartar sauce and lemon wedges, or a sauce of pureed roasted red peppers with a dash of balsamic vinegar and heavy cream.
[b][size=150]Crab Cakes with Roasted Red Peppers[/size]
Ingredients:[/b]
1 pound lump crabmeat
1 cleaned, chopped leek
1/2 cup finely diced red peppers (or a red & yellow pepper combination)
1/2 cup chopped scallions
1/2 cup bread crumbs
1/2 cup mayonnaise
1 tablespoon dried tarragon
2 tablespoons chopped parsley
1/2 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon white wine Worcestershire sauce
1 teaspoon Dijon mustard
Bread crumbs
[b]Sauce:[/b]
Roasted Red Peppers
Balsamic Vinegar
Heavy Cream
[b]
Preparation:[/b]
Saute leeks and peppers until tender, add scallions. Combine with remaining ingredients. Adjust seasonings to taste. Form into patties 1 inch thick and coat with bread crumbs. Chill until ready to cook. Saute cakes in non-stick pan with a minimal amount of oil, approximately three minutes per side.
Serve with tartar sauce and lemon wedges, or a sauce of pureed roasted red peppers with a dash of balsamic vinegar and heavy cream.