Crab Cakes with Tomato Cream Sauce
"My husband and I were married at the Edgewood Tahoe Golf Course in Stateline, Nevada," writes Janie Cloutier of South Lake Tahoe, California, "and we celebrate our wedding anniversary at the restaurant there every year. The crab cakes are superb." These crab cakes are loaded with fresh crabmeat, which gives them a delicate texture.
"My husband and I were married at the Edgewood Tahoe Golf Course in Stateline, Nevada," writes Janie Cloutier of South Lake Tahoe, California, "and we celebrate our wedding anniversary at the restaurant there every year. The crab cakes are superb." These crab cakes are loaded with fresh crabmeat, which gives them a delicate texture.
- Carbohydrate 60 g(20%)
- Cholesterol 254 mg(85%)
- Fat 74 g(114%)
- Fiber 4 g(18%)
- Protein 41 g(82%)
- Saturated Fat 29 g(145%)
- Sodium 2156 mg(90%)
- Calories 1085
Step-by-step
Preparation Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan.
Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes.
Puree sauce in blender until smooth.
Return to saucepan; add pinch of cayenne pepper.
Season sauce to taste with salt.
(Sauce can be prepared 1 day ahead.
Cover and refrigerate.
)
Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each.
Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere.
(Can be prepared 4 hours ahead.
Arrange in single layer on baking sheet.
Cover and chill.
)
Heat olive oil in heavy large skillet over medium heat.
Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side.
Transfer to paper-towel-lined plate.
Repeat with remaining crab cakes.
Meanwhile, bring sauce to simmer.
Divide sauce among plates; top with crab cakes.
Garnish each with lemon wedges.
Preparation Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan.
Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes.
Puree sauce in blender until smooth.
Return to saucepan; add pinch of cayenne pepper.
Season sauce to taste with salt.
(Sauce can be prepared 1 day ahead.
Cover and refrigerate.
)
Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each.
Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere.
(Can be prepared 4 hours ahead.
Arrange in single layer on baking sheet.
Cover and chill.
)
Heat olive oil in heavy large skillet over medium heat.
Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side.
Transfer to paper-towel-lined plate.
Repeat with remaining crab cakes.
Meanwhile, bring sauce to simmer.
Divide sauce among plates; top with crab cakes.
Garnish each with lemon wedges.
