Crab Cakes With Cilantro Butter Recipe
Servings: 8
Ingredients
- 1/2 c. Extra virgin olive oil
- 1/2 x Red pepper,finely diced
- 1/2 x Green pepper, finely diced
- 1 lb Best-quality lump crab meat
- 2 lrg Large eggs, beaten
- 1 1/2 c. Coarse grnd homemade bread crumbs Salt, freshly grnd pepper
- 1 c. Dry white wine
- 1 x Shallot, chopped
- 1 c. Whipping cream
- 8 ounce Unsalted butter, softened
- 1/2 c. Minced fresh cilantro Minced tomato Cilantro sprigs
Directions
- 1. Heat 1/4 c. of the oil in a large skillet; cook red and green peppers in the oil till tender, 3 to 4 min. Remove from skillet with a slotted spoon. Cold.
- 2. Mix crab meat, Large eggs, cooked peppers and 2 Tbsp. of the bread crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab mix into 8 equal-size cakes. Place on a wax paper-lined plate and refrigerateup to several hrs.
- 3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.
- Heat remaining 1/4 c. oil in a large, ovenproof skillet. Add in crab cakes in a single layer. Cook till nicely browned on bottom, about 2 min.
- Carefully turn cakes over and then place in oven. Bake till golden brown on all sides, 10 to 12 min.
- 4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive saucepan till reduced to 1/3 c.. Stir in cream and boil till reduced by about half. Working over very low heat, whisk in the butter, 1 Tbsp. at a time, till sauce is light and thick. Don't allow sauce to boil at any time or possibly it will separate. Strain sauce through a fine wire mesh strainer into a hot bowl. Stir in cilantro, salt and pepper. Keep hot by covering tightly with plastic wrap and then placing bowl in a pan of hot water.
- 5. To serve, pour a few Tbsp. of the sauce onto a hot serving plate.
- Top with a crab cake. Garnish with minced tomato and cilantro sprig. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 420 | |
| Calories from Fat 382 | 91% |
| Total Fat 43.3g | 54% |
| Saturated Fat 20.27g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 29mg | 1% |
| Potassium 92mg | 3% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 2.25g | 4% |
