| Cajun Crab Cakes |
Recipe type: Main
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 4
Ingredients
- 1/8 cup virgin olive oil
- 1 ½ tsp virgin olive oil
- 1 lbs roma tomatoes, blackened on bbq or in the oven
- onion, peeled and chopped
- 2 tsp roasted garlic, finely minced
- cup cilantro leaves, minced
- 2 whole chipotle chilies en adobo , chopped
- 1/8 cup red wine vinegar
- tsp sugar
Instructions
- Keep the lumps of crab meat as large as possible. Set aside.
- Place the cream in a saucepan and bring to a boil. Reduce by one-half. Chill the cream.
- Sauté the bell peppers in a small amount of clarified butter until tender.
- Combine the crab meat, reduced cream, bell peppers, green onions and approximately 3 oz bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tabasco sauce and egg. Mix to combine all ingredients, trying to keep the lumps of crab meat intact.
- Using a 2 oz mold, form the crab mixture into cakes of the desired size.
- Place the remaining bread crumbs in an appropriately sized hotel pan. Place the crab cakes, a few at a time, in the hotel pan and cover with the bread crumbs. To help them adhere, press the crumbs lightly into the cakes.
- Saute the crab cake in the clarified butter until golden on both sides. Remove from pan and drain on paper towel to remove excess oil and serve .
