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Crab Cakes in Creole Sauce

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 4 servings
The elegant and stately Regent Beverly Wilshire Hotel has been in the Hollywood spotlight since it first opened its doors in 1928. It is an architectural gem, designed in the Italian Renaissance style. The builders imported rare marble from Italy to embellish the detail. The hotel's popularity with the Hollywood set has been legendary. The following crabcake recipe is a great favorite with the hotel's regular guests.
RECIPE INGREDIENTS
For the Crab Cakes:
1 pound fresh lump crabmeat, well drained and broken into small pieces
1 red bell pepper, seeded, ribs removed and finely chopped
2 cloves garlic, minced
1 cup canned or frozen corn kernels, drained
2 egg whites
1 1/2 cups dry bread crumbs
6 tablespoons vegetable oil
For the Creole Sauce:
1 small onion, roughly chopped
1/2 jalapeno pepper, or more to taste, seeded, ribs removed, and roughly chopped
One 14-1/2 ounce can tomatoes and their juices
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
DIRECTIONS
FOR THE CRAB CAKES:
In a mixing bowl, combine the crabmeat, bell pepper, garlic, corn, and egg whites. Sprinkle a cutting board with half the bread crumbs. Divide the crab into 12 portions and working on the crumbed surface press into patties, about 1 inch in diameter. Sprinkle with the remaining bread crumbs and press until they hold their shape.


In a large sauté pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Sauté 4 of the crabcakes until golden and crispy, approximately 2 minutes per side. Drain on paper towels. Add 2 more tablespoons of the oil to the pan and sauté 4 more patties. Repeat a third time.


FOR THE SAUCE:
Combine all ingredients in a food processor. Puree all until smooth.


Divide the sauce into 4 bowls and place 3 crabcakes on top.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 546
Fat. Total: 25g
Fiber: 4g
Carbohydrates, Total: 48g
Sodium: 855mg
% Cal. from Fat: 41%
Cholesterol: 113mg
Protein: 33g
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