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.
Great gluten free crab cakes! Added a bit of almond meal to thicken! Adding to my recipe box.
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! Chef Simonis
I've made these crabcakes twice in two weeks; they are absolutely delicious! Labor intensive, certainly, but well worth the effort.
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.
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).
