Olympia Resort and Conference Center Louisiana Crab Cakes Recipe

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Ready in: < 30 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
12 ounces jumbo lump crab meat, drained well
3 cups finely diced crustless white bread
2 cups dried bread crumbs
3/4 cup finely diced white onion
1/2 cup finely diced celery
1 cup mayonnaise
2 teaspoons dried parsley
1 1/4 teaspoon granulated garlic
1 1/2 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon dried oregano
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
5 shakes hot pepper sauce
1/2 teaspoon salt
Oil to saute crab cakes
Fresh springs of parsley for garnish
***Red pepper coulis***
1 cup whipping cream
1 red bell pepper, cored and roasted
OR
1 canned roasted pepper packed in water or oil, drained)
1 teaspoon ground cumin
1 teaspoon cayenne pepper

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Directions:

Prepare red pepper coulis.

Combine cream and pepper in blender and puree until smooth. Add seasonings and blend. Transfer to small saucepan and cook over medium heat about 8 minutes until thickened. For the right consistency dip spoon into sauce. With your finger, draw a line through sauce on the spoon. If line remains and sauce does not spread over spoon, it is ready.

Place crab, diced bread, bread crumbs, onion and celery in large bowl. Add mayonnaise and seasonings; mix well.

Heat saute pan to medium and add 1 to 2 tablespoons oil. Place 2 to 3 crab cakes in saute pan and lightly brown on both sides. Repeat with remaining crab cakes, adding additional oil as needed.

Divide coulis among 6 plates. Top each with 2 crab cakes then garnish with parsley.

This recipe from CDKitchen for Olympia Resort and Conference Center Louisiana Crab Cakes serves/makes 6

Recipe ID: 5462

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