Crab Cakes with Roasted Pepper Sauce
Crabcakes with Shrimp

Crab Cakes
with Roasted Pepper Sauce
(or, Bought Crosse & Blackwell Seafood Sauce)

Crab Cakes:

1 cup cracker meal [made from Saltine Crackers crumbled finely with
rolling
pin -- in zip bag --or, in food processor]
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 fresh lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
[OPTIONAL: Several drops hot pepper sauce]
2 tablespoons mayonnaise or ranch dressing
Peanut oil, for frying

Red Pepper Sauce [OR use Bought Crosse & Blackwell Seafood Sauce]:

1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared
roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Place cracker meal in a bowl and make a well in the center of the meal.
Beat egg with milk and pour into well. Moisten cracker meal and combine
liquid with meal using the tines of a fork. Add crab meat, crab boil
seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot
pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and
form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a
skillet and heat to medium high temperature. Fry cakes 3 minutes on each
side and drain on paper towel lined plate. Cook 4 cakes at a time, so that
oil temp does not drop too low.

For red pepper sauce [unless using bought Crosse & Blackwell Seafood
Sauce], combine drained red peppers in a food processor bowl with
mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth
sauce. Transfer sauce to a small serving dish.

Serve crab cakes with sauce and lemon wedges.

Yield: 4 servings

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Crabcakes with Shrimp a la George Perrier

1 pound lump crabmeat
3/4 pound uncooked shrimp
1 whole egg
3/4 cup heavy cream
salt and pepper to taste
1/2 cup minced scallion
1 Tbsp . Dijon-style mustard
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 cup [peanut or] vegetable oil

Pick over the crabmeat to remove cartilage and shells, leaving lumps as
large as possible. Shell and devein the shrimp. Place shrimp in food
processor, add the egg, cream, salt and pepper, and puree as smooth as
possible. Use a rubber spatula to scrape down the sides of processor bowl.
Transfer pureeto a mixing bowl. Add the crabmeat, scallions, mustard,
Worcestershire sauce, and hot pepper sauce. Stir gently but thoroughly to
blend.

For crabcakes: shape mixture into 10 crabcakes. Heat 2 Tbsp . oil in a
nonstick skillet. Saute the crabcakes, several at a time, adding oil as
needed. Cook over medium heat about 3 minutes on each side or until golden
brown. Remove and keep warm. Repeat with the remaining cakes. Serve with
Parsley butter sauce (see recipe below). Makes 5 servings.

For crab loaf: preheat oven to 375 degrees. Lightly butter the inside of a
loaf pan. Transfer mixture into pan. Spray a sheet of aluminum foil with a
non-stick spray and cover the loaf pan with foil. Put loaf pan in a 9x11
inch pan, or a pan large enough to accommodate the loaf pan. Partially
fill the pan with hot water. Bake for about 1 hour or until a cake tester
inserted in center comes out clean.

Parsley butter sauce:

3 tsp. chopped shallot
2 Tbsp . sherry or wine vinegar
1/4 cup dry wine
1/2 cup fish broth or clam juice
1/2 cup heavy cream
3 Tbsp . butter
salt and pepper to taste
1 Tbsp . coarse mustard
1/4 cup finely chopped parsley

Combine shallot, vinegar and wine in a saucepan; bring to a boil and
reduce by half. Add the broth and cream; bring to a boil. Cook at a
rolling boil about 45 seconds. Swirl in butter. Add salt and pepper. Stir
in mustard and parsley. Makes about 3/4 cup.

For Fish broth see www.afoodexperience.net/cookingTips/Stocks.html


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