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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 40 minutes. Frederick Basgal of Menlo Park, California, a stellar home cook, shares with us his extravagant recipe for crabcakes loaded with seafood, plus bright chives and a tiny dice of bell peppers. His inspiration? A crabcake recipe in Hubert Keller's The Cuisine of Hubert Keller (Ten Speed Press, 1996) for binding the crab with a creamy scallop purée rather than bread crumbs. Ingredients:
4 ounces sea scallops |
2 tablespoons lightly beaten egg |
3 tablespoons heavy whipping cream |
1 pound (3 cups) shelled cooked crab |
2 tablespoons diced (1/4 in.) red bell pepper |
2 tablespoons diced (1/4 in.) yellow bell pepper |
2 tablespoons finely chopped cilantro |
3 tablespoons finely chopped chives, divided |
2 teaspoons green hot sauce, such as tabasco |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
2 tablespoons olive oil |
devil sauce |
Directions:
1. In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
2. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp. chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab.
3. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
4. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
5. Note: Nutritional analysis is per serving, without sauce.
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