Recipe Details

Summary

Name: Pecan−crusted Crab Cakes With Sweet Pepper

Category: Seafood

Pecan Crusted Crab Cakes

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

1 large red bell pepper (1/2 pound, coarsely chopped

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon balsamic vinegar

Salt and cayenne, to taste

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 (preferably one that is nonstick), melt butter over a medium−low heat. Add crab

cakes, cover pan and sauté, 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

Sweet Pepper Sauce

Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a small saucepan. Cover and

cook over medium heat 20 minutes. Let cool slightly, then puree pepper and any remaining liquid in a

blender food processor until as smooth as possible. Season with remaining vinegar, salt and cayenne to

taste.

Cooking Time: 25 minutes

Serves 2