From the Victorian Inn at Wallingford, Vermont
Recipe by Chef Stanti
Crab Cakes with Saffron Sauce
INGREDIENTS for CRAB CAKES:
1 lb. lump back fin crab meat
1/2 red pepper, remove seeds & ribs and dice
1/2 yellow pepper, remove seeds & ribs and dice
2 eggs
1 tbl. Dijon mustard
Juice of 1 lemon
1 tsp. Cajun spice seasoning
1 tbl. Chopped parsley
Salt & pepper
Dash of Greene's Texas Chipotle Sauce [Greene's Gourmet of Vermont]
1-cup breadcrumbs
Dash of Worcestershire sauce
In a large bowl whisk together the egg, mustard, lemon, peppers, and seasonings. Add the breadcrumbs and the crabmeat. Form the crab mixture into 4 to 6 crab cakes. Coat the top and bottom with breadcrumbs. May be refrigerated until ready to use.
Heat some oil in a large skillet. Saute the crab cakes a few minutes on each side.
SAFFRON SAUCE
INGREDIENTS:
1 onion chopped
Garlic chopped
1/2 cup of white wine
1-cup chicken stock
Pinch of saffron
1/2 lemon
Butter at room temperature
In a hot skillet add the butter, onion, chicken stock, pinch of saffron, juice from 1 lemon and about 1/2 cup white wine. Cook until it is reduced to about half. Remove from the stove and whisk in some butter. This will be enough for 4 to 6 crab cakes. |
