Crab Cakes with Chipotle Cream
Makes 24 small or 2 crab cakes. Servethem with chipotle cream.
2 lbs. jumbo lump crabmeatâ€¦ 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
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 350ÂºF 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 jalapeÃ±os that have been smoked. Cans of chipotles in Adoboâ€”a seasoned tomato sauceâ€”are sold at some supermarkets and specialty food stores.
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.