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Crab Cakes with Jalapeno Sauce Recipe | |
Seafood | |
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Ingredients:
4 tbsp. unsalted butter1/4 cup chopped shallots 1/4 cup Pernod 1/2 cup creme fraiche (recipe follows) or heavy cream 1/2 tbsp. butter, blended into a paste with 1/2 tbsp. flour 3/4 tsp. salt 1/4 tsp. ground white pepper 1 lb. fresh cooked crab meat, picked over and shredded 4 eggs, beaten 4 cups white egg-bread crumbs (preferably fresh) 1 1/2 cups clarified butter** 24 lemon wedges 24 dill sprigs Jalapeno Sauce (recipe follows)
Directions:
Melt the butter in a saute' pan or skillet over moderate heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the Pernod, and cook for a few minutes. Add the creme fraiche, butter-flour paste, salt, and pepper, and stir to mix. Add the crab and stir gently until incorporated, then cook for 5 minutes. Do not burn. Remove to a large bowl and let cool to room temperature. Mix in the eggs.Divide the crab mixture into 24 portions and form into 1-inch thick patties. Coat evenly with the bread crumbs, pressing so they will adhere. Place the cakes on a rack and refrigerate until very firm, about 1 hour. Pour the clarified butter into a heavy saute' pan or skillet to a depth of 1/2 inch. Heat to 365 degrees, or until the fat begins to shimmer. Fry a few of the crab cakes at a time, turning once, until well browned, about 4 minutes on each side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining crab cakes. The crab cakes can be held at room temperature for a few hours. Reheat in a preheated 325 degree oven for 12 to 15 minutes before serving. Garnish with the lemon wedges and dill sprigs and serve hot with Jalapeno Sauce on the side. Yield: 24 crab cakes Creme Fraiche Ingredients: 1 1/2 cups heavy cream 3 tbsp. buttermilk Directions: Combine the cream and buttermilk in a glass container, cover, and let sit in a fairly warm place (70 to 80 degrees) overnight, then chill. The cream will thicken. Yield: 1 1/2 cups Jalapeno Sauce Ingredients: 2 tbsp. olive oil 1 large onion, chopped 2 garlic cloves 2 jalapeno peppers, seeded, deveined and chopped 1 cup dry white wine 1 cup heavy cream 3 green bell peppers, seeded, deveined and chopped Salt to taste 2 1/2 tsp. grated lemon zest Directions: Heat the olive oil in a heavy saute' pan or skillet. Add the onion, garlic, jalapeno, white wine and heavy cream and cook for 5 minutes. Add the green peppers and cook for 3 minutes. Puree in a blender or food processor. Season to taste and serve topped with the grated lemon zest alongside the crab cakes. **To make clarified butter, melt butter over low heat. Let the melted butter stand a few minutes, so the milk solids settle. Skim any foam from the top and pour the clear yellow clarified butter through a sieve into a container. Store in the refrigerator. | |