Pecan crusted crab cakes with sweet pepper sauce
Pecan crusted crab cakes with sweet pepper sauce recipe in the seafood category
Recipe ingredients:
- 1/3 cup pecan halves
- 1 slice firm textured white bread, torn
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 egg yolk
- 4 ounces (1/4 pound) lump crab meat
- 1 tablespoon minced chives
- 1 1/2 tablespoons butter
- Sweet pepper sauce
Recipe method:
- Place pecans and torn bread in a blender or small food processor.
- Pulse until pecans are finely chopped and bread is crumbly.
- In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk. Blend well.
- Add crab and chives. Stir gently to mix, breaking up large lumps.
- Stir in 6 tablespoons of pecan-bread crumbs.
- Place remaining crumbs on a plate.
- Form crab mixture into 4 cakes, about 2 inches in diameter.
- Dredge crab cakes in crumbs, pressing gently to help mixture adhere.
- In a medium skillet, melt butter over a medium-low heat.
- Add crab cakes, cover pan and saute, turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides.
- To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate.
- Garnish with whole chives and lemon wedges
Tags: pecan, crusted, crab, cakes, sweet, pepper, sauce, recipe, seafood, recipes, cooking