Top
Crab Cakes with Sweet Curry Red Bell Pepper Sauce
(recipe, Charlie Trotter)
Ingredients
Sauce
- ½ cup mayonnaise
- ½ roasted red bell pepper
- ½ tsp. minced garlic
- ½ tsp. sweet curry powder
- Salt and freshly ground black pepper
Cakes
- ¾ cup breadcrumbs
- 1½ Tbsp. chopped fresh parsley
- 12 oz. lump crabmeat, cleaned
- 3 Tbsp. diced red bell pepper
- 1 jalapeño chile, seeded and chopped
- 2 Tbsp. chopped fresh chives
- 2 tsp. freshly squeezed lime juice
- Salt and freshly ground black pepper
- 2 Tbsp. canola oil
Steps
- Purée the mayonnaise, roasted red bell pepper, garlic, and curry powder until smooth. Season to taste with salt and pepper.
- Combine the breadcrumbs and parsley in a small bowl and set aside. Place the crab in a medium bowl. Fold in the red bell pepper, jalapeño, chives, and lime juice and season to taste with salt and pepper. Fold in ¼ cup of the breadcrumb mixture and 5 tablespoons of the sauce.
- Divide the crab mixture into 18 equal portions and form into small patties. Dredge the crab cakes in the remaining breadcrumbs. Cook the crab cakes in the canola oil in a hot sauté pan for 2 to 3 minutes on each side, or until golden-brown and crispy.
- Top each crab cake with a small spoonful of the sauce and serve warm.
Note
It is easy to make breadcrumbs at home. Allow any type of bread to dry out completely, grind it in a food processor or blender until fine, and pass the crumbs through a sieve to remove any large pieces. If you don't have time to let the bread dry naturally, place it in a 200-degrees oven for 15 to 20 minutes, or until dry. You can experiment with different types of bread, but sourdough bread adds a particularly tantalizing flavor.