Crabcakes

Ingredients:

• 1 extra large egg, beaten
• 1 tablespoon mayonnaise
• 1/4 teaspoon curry powder
• 3-4 drops hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• Salt and pepper
• 1 lb. fresh lump crabmeat
• 3-5 tablespoons bread crumbs
• 4-6 tablespoons corn or peanut oil

Sauce Ingredients:

• 1/4 red bell pepper
• 1/4 yellow bell pepper
• 1/2 jalapeno pepper
• 1 cup cold unsalted butter, diced
• 1/2 cup chopped fresh mushrooms
• 2 shallots, chopped
• 1 sprig fresh thyme
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1/4 cup chicken stock
• 1/4 cup lemon juice
• 1/4 cup heavy cream
• Fresh lemon juice
• Salt and pepper

Directions:

1. Combine egg, mayonnaise, seasoning.
2. Add crabmeat and enough breadcrumbs to absorb exsess moisture (don’t add too much). Stir carefully to blend. Mixture should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15-20 minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden brown. Turn and brown on second side.
5. Serve with sauce.

Sauce Directions:

1. Place seeded, deveined pepper sections under the broiler until charred black. Discard skin.
2. Dice pepper small and set aside.
3. Heat 1 tablespoon butter over medium heat.
4. Saute mushrooms, shallots and thyme for about 2 minutes.
5. Add wine, vinegar and stock, cook over high heat until liquids reduce by half (ca 10 minutes).
6. Add cream reduce again by half (ca 5 minutes).
7. Over low heat, whisk in rest of butter, piece by piece, to make emulsion.
8. Strain and season sauce to taste with lemon juice, salt and pepper.
9. Fold in diced pepper.
10. Serve warm.

Tags: bread crumbs, cayenne pepper, crab meat, curry powder, egg, hot pepper sauce, lemon juice, mayonnaise, mushrooms, mustard, paprika, shallots, white vine, wine vinegar, worcestershire sauce

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