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Crab Cakes With Spicy Tomato Puree

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

  Spicy Tomato Puree
2 1/2   Tomatoes - chopped
2   Shallots - chopped
1   Jalapeño - chopped
1 tablespoon 15mlButter
1 1/2 teaspoons 7.5mlCoarse salt
1/4 tablespoon 3.8mlFreshly-ground black pepper
  Crab Cakes
1 1/4 lbs 567g / 20ozLump crab meat - drained
2 1/2 cups 592mlMayonnaise
2 tablespoons 30mlDijon mustard
3/4 cup 82g / 2.9ozDiced celery
1 1/4 cups 78g / 2.8ozDiced onions
2 teaspoons 10mlLemon juice
1 1/2 teaspoons 7.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
3 cups 711mlPanko - divided
6 tablespoons 90mlButter - 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.

The Los Angeles Times, 07-24-2002


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