Crab Cakes With Roasted Red Pepper Coulis
Category: Entrees
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Serves/Makes: 12
Ready in: < 30 minutes
- 1 cup finely chopped Vidalia onion
- 3 tablespoons finely chopped green bell pepper
- 3 tablespoons finely chopped red bell pepper
- 2 tablespoons butter
- 2 pounds fresh crab meat
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 cup fresh bread crumbs
- 4 eggs, lightly beaten
- 1 teaspoon salt
- white pepper, to taste
- flour, for dusting
- butter sauteing
***Roasted Red Pepper Coulis***
- 4 red bell peppers
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- salt and fresh ground black pepper, to taste
Saute onion and peppers in butter until onions are transparent. Mix together with remaining ingredients, except flour and butter. Toss gently to prevent breaking up crab meat. Form into 24 miniature patties. Dust cakes lightly with flour, saute in butter until crisp crust is formed. Prepare the Coulis: Roast peppers over open flame (or under broiler) until skin is blackened. Place in bowl and cover with plastic wrap for 15 minutes; then peel and roughly chop. Place in bowl of food processor; add remaining ingredients, pulse until combined.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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