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Crab Cakes in Creole Sauce

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  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

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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

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Nutrition Facts per Serving
Yield: Yield: Makes 4 servings

Calories:

546

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

48g

Sodium:

855mg

% Cal. from Fat:

41%

Cholesterol:

113mg

Protein:

33g

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Crab Cakes in Creole Sauce

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