These bell pepper and breadcrumb crab cakes are pretty amazing, but let's talk about the sauce. Roasted red peppers and thyme blended with olive oil make a creamy topping that's sensational on the butter-crisped cakes.
1 cup finely chopped Vidalia onion
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons butter
2 pounds fresh crab meat
2 tablespoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 cup fresh bread crumbs
4 eggs, lightly beaten
1 teaspoon salt
white pepper, to taste
flour, for dusting
butter sauteing
Roasted Red Pepper Coulis
4 red bell peppers
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
1/4 cup extra-virgin olive oil
salt and fresh ground black pepper, to taste
Saute onion and peppers in butter until onions are transparent. Mix together with remaining ingredients, except flour and butter. Toss gently to prevent breaking up crab meat.
Form into 24 miniature patties. Dust cakes lightly with flour, saute in butter until crisp crust is formed.
Prepare the Coulis: Roast peppers over open flame (or under broiler) until skin is blackened. Place in bowl and cover with plastic wrap for 15 minutes; then peel and roughly chop.
Place in bowl of food processor; add remaining ingredients, pulse until combined.
Angelhealthy
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments