Crab Cakes with Cilantro Butter
Yield
10 recipesPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crab cakes | |||
| ½ | cup |
olive oil
|
|
| ½ | each |
sweet red bell peppers
finely diced |
|
| ½ | each |
green bell peppers
finely diced |
|
| 1 | pound |
crab meat
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 ½ | cups |
bread crumbs
|
|
| 1 | x |
salt and black pepper
|
*
|
| Cilantro butter sauce | |||
| 1 | cup |
white wine
dry |
*
|
| 1 | each |
shallots
minced |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 8 | ounces |
butter
unsalted, softened |
|
| ½ | cup |
cilantro
chopped, fresh |
|
| Garnish | |||
| 1 | x |
tomatoes
chopped |
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crab cakes | |||
| 118 | ml |
olive oil
|
|
| 0.5 | each |
sweet red bell peppers
finely diced |
|
| 0.5 | each |
green bell peppers
finely diced |
|
| 453.6 | g |
crab meat
|
*
|
| 2 | large |
eggs
beaten |
|
| 355 | ml |
bread crumbs
|
|
| 1 | x |
salt and black pepper
|
*
|
| Cilantro butter sauce | |||
| 237 | ml |
white wine
dry |
*
|
| 1 | each |
shallots
minced |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 231.2 | ml/g |
butter
unsalted, softened |
|
| 118 | ml |
cilantro
chopped, fresh |
|
| Garnish | |||
| 1 | x |
tomatoes
chopped |
*
|
| 1 | x |
cilantro
|
*
|
Directions
Heat ¼ cup of the oil in a large skillet; cook red and green peppers in the oil until tender, 3 to 4 minutes.
Remove from skillet with a slotted spoon.
Cool.
Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl.
Season with salt and pepper.
Using wet hands, shape crab mixture into 8 equal-size cakes.
Place on a wax paper-lined plate and chill up to several hours.
Heat oven to 375℉ (190℃).
Coat crab cakes in bread crumbs on all sides.
Heat remaining ¼ cup oil in a large, ovenproof skillet.
Add crab cakes in a single layer.
Cook until nicely browned on bottom, about 2 minutes.
Carefully turn cakes over and then place in oven.
Bake until golden on all sides, 10 to 12 minutes.
Meanwhile, for sauce, boil wine with shallot in a medium Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick. Do not allow sauce to boil at any time or it will separate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water. To serve, pour a few tablespoons of the sauce onto a warm serving plate. Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately.
