Crab Cakes With Spicy Tomato Puree

Recipe Ingredients

		Spicy Tomato Puree
2 1/2		Tomatoes - chopped
2		Shallots - chopped
1		Jalapeño - chopped
1 tablespoon	15ml	Butter
1 1/2 teaspoons	7.5ml	Coarse salt
1/4 tablespoon	3.8ml	Freshly-ground black pepper
		Crab Cakes
1 1/4 lbs	567g / 20oz	Lump crab meat - drained
2 1/2 cups	592ml	Mayonnaise
2 tablespoons	30ml	Dijon mustard
3/4 cup	82g / 2.9oz	Diced celery
1 1/4 cups	78g / 2.8oz	Diced onions
2 teaspoons	10ml	Lemon juice
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 cups	711ml	Panko - divided
6 tablespoons	90ml	Butter - divided

Recipe Instructions

For the Spicy Tomato Puree: Cook the tomatoes, shallots and jalapeño in the butter over medium heat until tender and the tomatoes, shallots and jalapeño start to break down, 12 minutes. Season with the salt and pepper while cooking. Puree the mixture in a food processor or blender. Set aside while you make the crab cakes.

For the Crab Cakes: Combine the crab, mayonnaise, mustard, celery, onions, lemon juice, salt, pepper and 3/4 cup of the bread crumbs in a bowl and mix well. Carefully form the mixture into 12 patties; the crab mixture will be very moist and tender, so gently work each patty, pressing and compacting it, with your hands until it holds its shape. Bread the patties in the remaining panko.

Melt 2 tablespoons of the butter in a skillet over medium heat and brown the crab cakes, 4 at a time, 5 to 6 minutes per side. Remove the crab cakes from the skillet, add more butter, and repeat until all crab cakes are cooked.

To serve, place 2 crab cakes in the center of each plate and garnish with the tomato puree.

This recipe yields 4 to 6 servings.

Each of 6 servings: 612 calories; 0 sodium; 127 mg cholesterol; 44 grams fat; 13 grams saturated fat; 32 grams carbohydrates; 23 grams protein; 1.35 grams fiber.

Source:
The Los Angeles Times, 07-24-2002

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