Crab Cakes with Chipotle Cream
Makes 24 small or 2 crab cakes. Servethem with chipotle cream.
2 lbs. jumbo lump crabmeat… picked over
1 cup dried breadcrumbs
3/4 cup mayonnaise
3/4 cup diced bell peppers (red, yellow and green)
1/2 cup diced onion
1/4 cup dijon mustard
2 large eggs, beaten lightly
2 T. fresh lime juice
1 T. chopped fresh dill
1 T. chopped fresh parsley
1 T. chopped fresh chives
1/2 tsp. Tabasco
11/2 tsp. salt
vegetable oil
In a large bowl, gently toss together all ingredients except oil and chipotle sauce. Form crab mixture into 24 small cakes, about 2 in diameter or make 2 large ones.
In a large skillet, heat about 1/4 oil over moderate heat until hot, but not smoking. Cook cakes in batches until golden brown, about 2 to 3 minutes per side. Drain on a plate lined with a paper towel. Transfer cakes to a heat-proof plate and keep in a 350ºF oven until all crab cakes are cooked. Serve crab cakes with chipotle cream.
This sauce is based on one that chef Rick Moonen serves at Oceana, a seafood restaurant in Manhattan.
It has a slight smoky flavor from the chipotle chiles, which are jalapeños that have been smoked. Cans of chipotles in Adobo—a seasoned tomato sauce—are sold at some supermarkets and specialty food stores.
Chipotle Cream
1 chipotle chile in 1/2 tablespoon Adobo sauce
1/2 tablespoon chopped garlic
1/2 tablespoon chopped shallot
1/4 cup chopped cilantro
1/4 cup seasoned rice vinegar or white-wine vinegar
juice of 1/2 lemon
1 cup canola oil
In a food processor or blender, process all ingredients except oil for 15 seconds. With motor running, add oil in a steady stream until sauce is emulsified. Chill…covered… until ready to serve.
hj 