Tuesday, February 3, 2009

Maryland Crab Cakes with Red Pepper Coulis

Last year I drove through Maryland and had some wonderful crab cakes. I made them at home and added the coulis.

1 pound lump Crab Meat
1 Large Egg
2 tablespoons Real Mayonnaise
1/3 cup soft, Fresh Bread Crumbs, no crust
1 tablespoon minced Parsley
1 teaspoon Worcestershire Sauce
1/2 to 1 teaspoon Old Bay Seasoning
Dash of Freshly Ground Pepper
Saltine Crackers, about 12, crushed
Rough chopped italian parsley for garnish.
vegetable oil, for pan frying

For Crab Cakes

Combine all ingredients, except oil and italian parsley, and mix until mixed well. Chill for 4 hours in the fridge.

For Coulis

4 Red bell peppers roasted until completely black and charred, under the broiler or over direct flame on a grill, or gas stove

After Roasting peppers set aside in a bowl, cover with plastic, and let set 20 minutes... After 20 minutes peel and seed peppers. Puree until smooth, add a tablespoon of cream or half and half, mix in blender another 30 seconds or so, season with salt and black pepper, and keep warm.

Back to the cakes...

After the four hours of chilling, form into patties, about a third of a cup each.

Pan fry on med high heat, in batches, until all cakes are golden brown and cooked through

To plate...

Set two cakes on each plate and nappe with red pepper coulis. Garnish with rough chopped italian parsley.

1 comment:

  1. These sound great! Love the addition of the red pepper coulis - I think I'll try that next time with my salmon patties!