Crabcakes with Bell Pepper Butter Sauce
Ingredients
- 1 large egg, beaten
- 1 tbsp mayonnaise
- 0.3 tsp curry powder
- 1 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 0.5 tsp paprika
- 0.3 tsp dry mustard
- 1 lb fresh lump crabmeat
- 4 tbsp breadcrumbs
- 0.3 cup corn oil, for frying
- 0.3 cup red bell pepper, diced small
- 0.3 cup yellow bell pepper, diced small
- 0.5 cup cold unsalted butter, diced
- 0.5 cup mushrooms, chopped
- 2 tbsp shallots, chopped
- 0.3 cup dry white wine
- 0.3 cup white wine vinegar
- 0.5 cup chicken stock
- 0.3 cup heavy cream
- 0.3 cup fresh lemon juice
Instructions
- 1
Combine egg, mayo, curry powder, lemon juice, cayenne, paprika, and dry mustard in a bowl. Add crabmeat and just enough breadcrumbs to absorb excess moisture. Stir carefully to blend — do not add too much breadcrumb.
- 2
Form into 6 patties. Place on wax paper uncovered for 15 to 20 minutes to dry slightly.
- 3
Heat oil in a large skillet and sauté over medium heat until golden brown on both sides. Serve with sauce.
- 4
For the Bell Pepper Butter Sauce: Place seeded, deveined pepper sections under the broiler until charred black. Discard skin and dice small. Set aside.
- 5
Heat 1 tablespoon butter over medium heat. Sauté mushrooms, shallots, and a sprig of thyme for about 2 minutes.
- 6
Add wine, vinegar, and chicken stock. Cook over high heat until liquids reduce by half, about 10 minutes.
- 7
Add cream and reduce by half again, about 5 minutes. Over low heat, whisk in remaining butter piece by piece to form an emulsion. Strain and season with lemon juice, salt, and pepper. Fold in diced peppers and serve warm over crab cakes.
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