Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From 'A Taste of Hawaii' cookbook. I want to make this for my mother one day because she loves crab cakes. Ingredients:
4 cups lump crabmeat |
4 eggs |
salt |
cayenne pepper |
8 teaspoons minced fresh coriander |
4 teaspoons chopped red bell peppers |
2 teaspoons chopped garlic |
4 teaspoons chopped fresh ginger |
2 -3 cups fresh breadcrumbs |
4 tablespoons olive oil |
1 cup dry white wine |
1 medium ripe papaya, diced |
1 shallot, diced |
1/2 cup heavy cream |
3/4 cup unsalted butter, cut into pieces |
salt and pepper |
2 teaspoons chopped fresh ginger |
2 limes, juice of |
4 sprigs fresh basil |
Directions:
1. For crab cakes:.
2. In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
3. Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
4. Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
5. To serve pour sauce on a plate and top with the crab cakes.
6. For the Papaya-Basil Sauce:.
7. In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
8. Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.
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