Thursday, February 12, 2009

Jacques Pepin's Crab Cakes

This recipe is from Fast Food My Way.

8 ounces crab meat
1 and 1/4 cup fresh bread crumbs
2 tablespoons minced scallions
2 tablespoons chopped cilantro
1 teaspoon chopped garlic
3 tablespoons mayonnaise
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/3 cup sliced almonds
2 tablespoons peanut or canola oil

Put the crabmeat in a bowl and add 2/3 cup of the bread crumbs, scallion, cilantro, garlic, mayonnaise, Tabasco, and salt. Mix lightly, just until the ingredients are well combined.

Put the remaining breadcrumbs in a food processor with the almonds and process until the nuts are well chopped and combined with the bread.

Heat the oven to 180 degrees [if serving immediately]. Form the crab mixture into 4 patties, then dip each patty into the crumb mixture until it is coated on all sides.

Heat the oil in a nonstick skillet over medium heat and arrange the patties next to one another in the pan, handling them gently because they are soft. Cook for about 3 minutes on each side. Keep warm in the oven. [At this point, I will sometimes save these for the next day, and reheat them quickly in skillet on high heat.]

Red Sauce to serve with the crab cakes:
Mix 1/3 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon wasabi paste or wasabi powder, 2 teaspoons fresh lime juice, and 1 tablespoon water.

1 comment:

Flora Bergeron said...

Oh my goodness, this is the best crab cake ever! And the sauce! Thank you Chef Pepin, I watch your shows all the time and love the way you cook.