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From:
The Lodge on Little St. Simons Island, Georgia http://www.pactel.com.au/lssi/
Crab Cakes With
Roasted Red Pepper Sauce
- 1 lb. lump crabmeat
- 1 cleaned, chopped
leek
- 1/2 Cup finely diced
red peppers (or a red & yellow combination)
- 1/2 Cup chopped scallions
- 1/2 Cup bread crumbs
- 1/2 Cup mayonaise
- 1 Tablespoon dried
tarragon
- 2 Tablespoon chopped
parsley
- 1/2 Teaspoon hot sauce
- 1/2 Teaspoon salt
- 1 Teaspoon white wine
Worcestershire sauce
- 1 Teaspoon dijon mustard
- Bread crumbs
SAUCE: Roasted red peppers,
balsamic vinegar, and heavy cream
Sauté leeks and peppers until tender, add scallions. Combine
with remaining ingredients. Adjust seasonings to taste. Form
into patties 1 inch thick and coat with bread crumbs. Chill until
ready to cook. Sauté cakes in a non-stick pan with a minimal
amount of oil, approximately three minutes
per side.
Serve with a sauce of
pureed red peppers with a dash of balsamic vinegar and heavy
cream, or tartar sauce and lemon wedges.
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