 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Deviled crab cakes with a white cream and basil sauce Ingredients:
1 3/4 pounds crabmeat |
1/8 teaspoon salt |
3/4 teaspoon worcestershire sauce |
3/4 teaspoon hot pepper sauce |
1 cup dry bread crumbs |
4 tablespoons vegetable oil |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 cup all-purpose flour |
2 cloves garlic, minced |
2 cups clam juice |
1/2 cup white wine |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon crushed red pepper flakes |
1/2 cup heavy cream |
1 1/2 tablespoons fresh lemon juice |
1/4 cup fresh parsley, minced |
1 1/2 tablespoons fresh basil, minced |
Directions:
1. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
2. Shape the crab mixture into cakes and roll in bread crumbs.
3. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
4. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
5. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
6. Serve the sauce over the crab cakes.
|
|