Mini-Crab Cakes With Pepper Sauce

Course : Cakes
Serves: 6
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1 large egg -- lightly beaten
1 tablespoon mayonnaise
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon fresh ground black pepper
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon worcestershire sauce
1 pound fresh lump crabmeat -- drained
1/3 cup fine -- dry breadcrumbs
1/4 cup corn oil -- divided
1/2 large sweet red pepper
1/2 large sweet yellow pepper
1/2 medium jalapeno pepper
1 cup cold unsalted butter -- divide
1/2 cup chopped fresh mushrooms
2 small shallots -- chopped
1 sprig fresh thyme -- chopped
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken broth
1/4 cup whipping cream
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper

Preparation / Directions:

Combine eggs, mayonnaise, paprika, salt, dry mustard, curry powder, red pepper, black pepper, hot sauce, lemon juice and worcestershire sauce and stir well. Stir in crabmeat and bread crumbs. Shape mixture into 12 (2 inch) patties. Cover and chill at least 30 minutes. Heat 2 tablespoons oil in a large skillet over medium heat. Cook half of the patties on each side until golden. Drain on paper towels. Repeat procedure with the remaining oil and patties. Arrange crab cakes on plates and spoon pepper sauce over top. Serve immediately. Makes 6 servings. For the Sauce: Remove and discard the seeds and membranes from the peppers. Place the peppers, skin side up, on an aluminum foil lined baking sheet and flatten with the palm of your hand. Broil peppers 5 1/2 inches from the heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place peppers in ice water until cool. Remove peppers from the water; peel and discard the skins. Chop the peppers and set aside. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallot and thyme; cook, stirring constantly, until tender. Stir in wine, vinegar and broth; cook over medium high heat until the mixture is reduced to 1/2 cup, stirring occasionally. Add whipping cream; cook over medium high heat until the mixture is reduced to 1/2 cup, stirring occasionally. Reduce heat; add remaining butter, one tablespoon at a time, stirring constantly with a wire whisk until the sauce is thickened and smooth. Pour the sauce through a wire-mesh strainer into a small bowl, discarding mushrooms, shallot and thyme. Stir in lemon juice, pepper and chopped peppers. Makes 1 cup.


Nutritional Information:

231 Calories (kcal); 16g Total Fat; (65% calories from fat); 16g Protein; 4g Carbohydrate; 105mg Cholesterol; 472mg Sodium

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