- For the crab cakes:
- 1/2 cup extra-virgin olive oil
- 1 red onion, minced
- 1/2 red pepper, minced
- 1/2 yellow pepper, minced
- 1 celery stalk, minced
- 2 garlic cloves, minced
- 1/4 cup brandy
- 1 pound jumbo lump crab meat, picked over
- 1 tablespoon Dijon mustard
- 1 teaspoon minced tarragon
- 1 teaspoon minced marjoram
- 1 teaspoon snipped chives
- 1 teaspoon minced thyme
- 1 teaspoon minced Italian parsley
- 1 teaspoon minced chervil
- salt and freshly ground black pepper
- 1 cup Japanese bread crumbs
- For the sauce:
- 8 tomatoes, cut into 1" dice
- salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- To serve:
- 2 tomatoes, cut into 1/4" dice
- 1 scallion, thinly sliced
- 1 tablespoon chopped coriander
- 1/2 small garlic clove, minced
- 1/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
Make the crab cakes: Preheat the oven to 450°. Heat 2 tablespoons
of the olive oil in a 12" skillet. Sauté the onion, red and yellow peppers,
celery, and garlic for 5 minutes over medium heat. Deglaze with the brandy;
when it evaporates, about 2 minutes, transfer to a bowl and cool to room temperature.
Fold in the crab, mustard, tarragon, marjoram, chives, thyme, parsley, chervil,
salt, and pepper, and shape into 16 golf ball-sized patties; flatten into cakes.
Dredge the crab cakes in the bread crumbs, coating all sides well. Heat the
remaining olive oil in a 12" skillet and fry the crab cakes over medium heat
until golden on both sides, turning once. Transfer to an 11" x 17" baking sheet
and bake 5 minutes.
Meanwhile, make the sauce: Toss the tomatoes with salt and
pepper; purée in a blender until smooth. Strain through a fine sieve into a
bowl and stir in the olive oil.
To serve, toss the tomatoes, scallion, coriander, garlic,
olive oil, salt, and pepper in a bowl. Mound on 4 plates. Place the crab cakes
on top, drizzle with drops of the sauce, and serve hot. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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