1 ts Olive oil
3 tb Minced red pepper
3 tb Minced yellow pepper
1/4 c Minced red onion
1 tb Minced fresh chives
2 ts Minced dill
2 ts Tobasco sauce
12 oz Fresh lump crab meat;
-cartilage removed
1 Egg; beaten
1/2 c Fresh bread crumbs
1/4 c Dry white wine
1/4 c Minced red onion
4 Roasted red bell peppers
2 Cloves garlic
1/2 c Evaporated skim milk
2 ts Fines herbes
Fresh ground pepper
Heat the oil in a skillet over medium heat. Add the peppers and onion and
saut? for five minutes. Remove from the heat. Add the chives, dill, and hot
pepper sauce.
Add the crabmeat and mix well. Add the egg and bread crumbs. Shape into
small patties and place in the refrigerator while you prepare the sauce.
Heat the wine in a skillet over the medium-high heat. Add the onion and
saut? for five minutes. Add the roasted peppers and saut? for five minutes.
Add the garlic and saut? for two minutes.
Remove the mixture from the skillet and pour into a blender. Add the
evaporated skim milk, fines herbes, and pepper and puree. Keep the mixture
warm on a low flame in a sauce pan.
Place the crab cakes on a non-stick cookie sheet and broil, turning once,
for a total of 10 minutes. Serve the crab cakes on a platter with a dish of
the warm sauce in the center.
* This dish is high in sodium.
Yields
6 servings