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Рецепт Crab Cakes With Cilantro Butter

by Global Cookbook

Ингредиенты

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

Инструкции

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.
4. 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.
5. Carefully turn cakes over and then place in oven. Bake till golden brown on all sides, 10 to 12 min.
6. 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.
7. To serve, pour a few Tbsp. of the sauce onto a hot serving plate.
8. Top with a crab cake. Garnish with minced tomato and cilantro sprig. Serve immediately.

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