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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Enjoy Ingredients:
sauce piquante |
2 teaspoons olive oil |
1 tablespoon garlic, chopped |
1 tablespoon jalapeno pepper, seeded and finely chopped |
1/4 cup yellow onions, finely chopped |
1/4 cup green bell pepper, finely diced |
2 cups tomato juice |
1 sprig fresh tarragon, chopped |
1/2 cup fresh tomato, medium diced |
fennel slaw |
1 cup fresh fennel bulb, thinly shaved |
2 tablespoons cane vinegar |
crab cakes |
1/3 cup red onions, finely diced |
1/4 cup red bell pepper, finely diced |
1/4 cup green bell pepper, finely diced |
1/2 cup mayonaise |
2 teaspoons creole mustard |
1 teaspoon prepared horseradish |
1 tablespoon, fresh thyme, chopped |
1 cup italian bread crumbs |
1 1/2 pounds jumbo lump crabmeat |
pinch of cayenne pepper |
salt and freshly ground pepper, to taste |
Directions:
1. For the sauce piquante heat the olive oil in a 12 inch saucepan over medium heat. Saute the garlic, jalapenos, onions, celery and green peppers, about 3-5 minutes. Add the tomato juice and tarragon, reduce heat. Simmer over low heat for 10 minutes. Stir in the diced fresh tomato and heat about 1 minute. Remove from the heat and set aside.
2. To create the fennel slaw, toss the thinly shaved fennel bulb with the cane vinegar and set aside.
3. Crab cakes must be gently handled to avoid breaking the lumps. Combine the red onions, bell peppers, mayonaise, mustard, horseradish, fresh thyme, Italian bread crumbs and mix well. Gently fold in the jumbo lump crabmeat. Add the cayenne pepper, salt and freshly ground black pepper. Taste and adjust seasonings as desired.
4. Divide the mixture into six balls. Flatten to make the cakes. In a nonstick skillet over medium heat, sear the crab cakes on both sides, turning once.
5. Ladle piquante sauce onto a serving platter or individual plates. Place the crab cakes on top of the sauce and garnish each with 1 or 2 teaspoons of the fennel slaw. Serve immediately.
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