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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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As served at Charleston's 82 Queen Restaurant Ingredients:
1 lb lump crabmeat |
1/2 cup mayonnaise |
2 green onions, chopped fine |
2 dashes tabasco sauce |
1 dash worcestershire sauce |
1/2 cup coarse breadcrumbs |
1/2 ounce fresh lemon juice |
1/2 teaspoon ground thyme |
4 large sweet peppers (red preferred) |
3 teaspoons chopped cilantro |
1/2 teaspoon white pepper |
1 teaspoon apple cider vinegar |
3 teaspoons honey |
3 large shallots |
1/2 cup water |
2 eggs |
1/4 cup half-and-half |
breadcrumbs |
Directions:
1. Combine crabcake ingredients thoroughly, then form into desired cake.
2. size (about 4 oz).
3. prepare breading by making egg wash of 2 eggs and 1/4 cup of Half & HALF Half.
4. Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs.
5. Sauté in butter or olive oil until golden brown.
6. to make the sauce Seed and dice red pepper (medium dice).
7. Peel and chop shallots.
8. Sauté pepper and shallots together.
9. Add 1/2 CUP water.
10. Simmer 20. minutes or until peppers are soft completely through.
11. Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO) in a bowl, blending until smooth and then run through a medium strainer.
12. Add cilantro and set aside at room temperature.
13. serve sauce along side crab cakes.
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