*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, June 15, 2025 2:15 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Crab Cakes With Cilantro Butter
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Crab Cakes With Cilantro Butter recipe to your favorite Save to favorite   Discuss Crab Cakes With Cilantro Butter recipe Write a comment   Print Crab Cakes With Cilantro Butter recipe Print this recipe   Email Crab Cakes With Cilantro Butter recipe to friend Email this recipe
  Crab Cakes With Cilantro Butter
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:

MMMMMCRAB CAKES

1/2 cup Olive oil
1/2 Red pepper,finely diced
1/2 Green pepper, finely diced
1 lb Best-quality lump crab meat
2 large Eggs, beaten
1 1/2 cup Coarse ground homemade bread crumbs
Salt, freshly ground pepper

MMMMMCILANTRO BUTTER SAUCE

1 cup Dry white wine
1 Shallot, minced
1 cup Whipping cream
8 oz Unsalted butter, softened
1/2 cup Chopped fresh cilantro

MMMMMGARNISH

Chopped tomato
Cilantro sprigs
Instructions:
1. Heat 1/4 cup of the oil in a large skillet; cook red and green
peppers in the oil until tender, 3 to 4 minutes. Remove from skillet
with a slotted spoon. Cool.

2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands,
shape crab mixture into 8 equal-size cakes. Place on a wax
paper-lined plate and chill up to several hours.

3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all
sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add
crab cakes in a single layer. Cook until nicely browned on bottom,
about 2 minutes. Carefully turn cakes over and then place in oven.
Bake until golden on all sides, 10 to 12 minutes.

4. Meanwhile, for sauce, boil wine with shallot in a medium
non-reactive saucepan until reduced to 1/3 cup. Stir in cream and
boil until reduced by about half. Working over very low heat, whisk
in the butter, 1 tablespoon at a time, until sauce is light and
thick. Do not allow sauce to boil at any time or it will separate.
Strain sauce through a fine wire mesh strainer into a warm bowl. Stir
in cilantro, salt and pepper. Keep warm by covering tightly with
plastic wrap and then placing bowl in a pan of warm water.

5. To serve, pour a few tablespoons of the sauce onto a warm serving
plate. Top with a crab cake. Garnish with chopped tomato and cilantro
sprig. Serve immediately.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Rate this recipe:  
Featured Recipe
» Filet Mignon Bordelaise (Filet Mignon In Bord
Category: Beef
Hits: 437
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com