|
|
|
|
8 servings
Ingredients:
1 3/4 pounds crabmeat1/8 teaspoon salt3/4 teaspoon Worcestershire sauce3/4 teaspoon hot pepper sauce1 cup dry bread crumbs4 tablespoons vegetable oil 1 tablespoon vegetable oil1 tablespoon butter1 cup all-purpose flour2 cloves garlic, minced2 cups clam juice1/2 cup white wine1/8 teaspoon freshly ground black pepper1/8 teaspoon crushed red pepper flakes1/2 cup heavy cream1 1/2 tablespoons fresh lemon juice1/4 cup fresh parsley, minced1 1/2 tablespoons fresh basil, minced
Instructions:
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.Shape the crab mixture into cakes and roll in bread crumbs.In a medium skillet, heat 4 tablespoons of oil over medium heat.Saute the cakes about 5 minutes.Turn, then cook for another 5 minutes or until golden brown.For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter.slowly add the flour to the oil, stirring constantly.Cook for 5 minutes.Slowly add the clam juice, whisking constantly and vigorously.Pour in white wine, black pepper, and crushed red pepper flakes.Bring to a simmer.Then add cream, parsley, and basil. Simmer, but do not boil.Mixture is done when thick enough to evenly coat the back of a spoon.Serve the sauce over the crab cakes.
|
|
|
