I feel I make a really good Crabcake. I'm not into all of the fillers-I just want crab. period. Cafe Nilson gives a new twist-scallops as binder
1 tbs vegetable oil
1 rib celery, diced small
1 small onion, diced
1 bell pepper, diced
2 garlic cloves, minced
salt and cayenne pepper to taste
1 lb lump crab meat (I used claw)
1/2 pound raw shrimp, chopped coarsely
1 cup bay scallops, pureed
1/2 cup mayonnaise
1 cup cornmeal or panko breadcrumbs
vegetable oil for sauteeingDirections:
In a saute pan over medium heat, saute celery, onion and red pepper until tender. Add garlic, salt and cayenne pepper for 1 more minute. Remove from pan to cool.
In a bowl, combine crabmeat, shrimp, bay scallops, sauteed vegetables and mayonnaise.
Form into 16 patties and dredge in cornmeal or panko breadcrumbs to coat.
In a frying pan, heat oil over medium heat and sautee crab cakes for about 2 – 3 minutes each side until golden brown. Serve with roasted pepper coulis and garnish with lemon wedges.
ROASTED PEPPER COULIS
4 red bell peppers, roasted with skin removed and thickly sliced
2 tbs unsalted butter, softened
1 large shallot, diced small
2 tsp lemon juice
water to thin the mixture
salt and pepper to taste
In a pan, melt butter and sautee shallots over medium heat until tender. Place peppers, shallots, lemon juice and water in a blender or food processor and process until smooth. Just before serving, warm the coulis and adjust seasoning.
Notes: You can substitute salmon for the crabmeat and shrimp. If you do, do not add mayonnaise or the mixture will be too wet. Another alternative is to just use shrimp or with scallops. Please vist the original blog I reposted this from it is a favorite! http://www.foodbuzz.com/foodies/profile/cafenilson