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Archive for October, 2011|Monthly archive page

Crabcakes in Tomato cream sauce

In Main Course, Seafood on October 9, 2011 at 7:57 pm

I found the original recipe on epicurious but it makes wayyy to much sauce: so here is my revised version. It makes 5 large or 8 small crabcakes with plenty of sauce!

Sauce:
1 8-ounce bottle clam juice
1 cups whipping cream
3/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeño chili
3/4 teaspoon paprika
Pinch of cayenne pepper

Crabcakes:
1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
Dash cayenne pepper

3 tablespoons olive oil for cooking
Lemon wedges (garnish)

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, 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 (make sure it’s kinda fine), 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
Form five to eight 1/2-inch-thick crab cakes, depending on how big you want your servings to be. 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. Careful, they fall apart! 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. SO GOOD.