Cooking recipes

Crab Cakes

Carrabbas Crab Cakes with Roasted Red Pepper Sauce
Copycat Recipe




Serves 2

Sauce
1 red bell pepper, sliced and sauteed
1 red onion, sliced and sauteed
1 cup chicken broth
1 cup white wine
2 cups heavy (whipping) cream
1 stick (1/2 cup) butter
salt and ground black pepper

Crab Cakes
1 oz diced onion
1 oz diced yellow and red bell pepper
1 oz celery butter (for cooking vegetables)
1 cup mayonnaise
1 tablespoon Old Bay seasoning
salt and ground black pepper
1 lb crab meat lump
1 cup breadcrumbs
2 oz flour (for dusting crab cakes)
1 oz oil (for frying)

Garnish
lemon wedges (for serving)
fresh parsley leaves (for garnish)
To make the sauce:  Take sauteed pepper and onions and chop fine. Put in saute pan and reduce with broth and wine until thickened.Add heavy cream and reduce to 3/4. Season with salt and pepper to taste. Add butter and melt and stir. Chill until service.

To make the crab cakes: Cook onion, bell pepper and celery in pan with butter until soft. Chill vegetables to set color Add to mayonnaise, Old Bay, salt and pepper. Fold in crab softly in bowl with mixture and then fold in crumbs. Careful not to break crab. Set in cooler to set up. Portion chilled crab cake mixture in small cakes. Dust cakes in some flour. Cook in cast iron skillet with a touch of vegetable oil. Brown both sides and the put in 400 degree F oven for seven minutes. Meanwhile, heat the sauce for service.

To serave:  Plate each serving with sauce and 2 crab cakes. Garnish with a lemon wedge and parsley leaf.