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.
In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
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.
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.
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.
Note: Nutritional analysis is per serving, without sauce.
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I had some fresh dungeness crab and tried this recipe. The flavors of the crab really came through. I would definitely make this again. I plated it on top of a salad of mixed greens along with a meyer lemon aioli and pecan rice (from konriko).
Good recipe and the sauce is a must. I made mini crabcakes for NYE and baked them in the oven. Next time I will do the skillet method to brown them a little. They do turn out nice and firm. We used good crabmeat and that is a must to avoid any fishiness.
Why would want anybody destroy the fine taste and texture with ANY Bell pepper is beyond me. I would NEVER add raw Bell peppers or onion for that matter to a crab or any seafood ! It destroys the taste of the whole dish!
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