CRAB CAKES WITH TOMATO CREAM SAUCE
Categories Milk/Cream Blender Shellfish Tomato Appetizer Fry Dinner Lunch Seafood Crab Pan-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 appetizer or 2 main-course servings
Number Of Ingredients 14
Steps:
- Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
- Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
- Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.
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Ishfaq Khawaja
[email protected]This was a great recipe, thanks for sharing!
Boon Moon
[email protected]I highly recommend this recipe.
Adil Shazad
[email protected]These crab cakes are the best I've ever had.
maden muna
[email protected]I'll definitely be making these again.
Bonginkosi Kumalo
[email protected]Yum!
Javier Morales
[email protected]5 stars!
AK_Hacker Official
[email protected]Delicious!
Intaz Khan
[email protected]These crab cakes are so easy to make, even a beginner cook can make them.
ernest thomas
[email protected]I've made these crab cakes several times now and they're always a hit. They're a great way to use up leftover crab meat.
Obaidullah Tech
[email protected]These crab cakes are perfect for a special occasion dinner. They're also great for a weeknight meal when you want something a little bit fancy.
Umer Jafar
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these crab cakes.
jamilmalik mailk
[email protected]These crab cakes are a bit time-consuming to make, but they're definitely worth the effort.
Kami Sheikh
[email protected]I didn't have any panko breadcrumbs on hand, so I used regular breadcrumbs instead. They worked just fine.
Bappa Dash Badhon Badhon
[email protected]I used fresh crab meat for this recipe and it made all the difference. The crab cakes were so much more flavorful.
Victoria Maduakor
[email protected]I was a bit skeptical about the tomato cream sauce, but it was actually really good. It added a nice tanginess to the crab cakes.
Dinesh mahato
[email protected]This is now my go-to recipe for crab cakes. They're so easy to make and always turn out perfect.
Addo Dest
[email protected]I made these crab cakes for my family last night and they were a hit! Everyone loved them, even my picky kids.
Shahanaz Pervin
[email protected]These crab cakes were amazing! The tomato cream sauce was the perfect complement to the crab cakes, and the whole dish was so flavorful and satisfying.