- Special Pricing
Crab Cakes in Creole Sauce
- Active Time 30m
- Total Time 30m
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.
- 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 frounceen corn kernels, drained
- 2 egg whites
- 1 1/2 cups dry breadcrumbs
- 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
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 breadcrumbs. Divide the crab into 12 portions and, working on the crumbed surface, press into patties, about 1 inch in diameter. Sprinkle with the remaining breadcrumbs and press until they hold their shape.
In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Saute 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 saute 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.
nutrition information per serving
546 calories; 25g total fat; 113mg cholesterol; 855mg sodium; 48g carbohydrates; 4g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .