Pecan-Crusted Crab Cakes with Sweet Pepper Sauce
Ingredients
- 0.3 cup pecan halves
- 1 slice firm white bread, torn
- 2 tbsp mayonnaise
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 large egg yolk
- 4 oz jumbo lump crab meat
- 1 tbsp fresh chives, minced
- 1 0.5 tbsp butter, for frying
- 1 large red bell pepper (1/2 lb), coarsely chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 pinch salt and cayenne to taste
Instructions
- 1
In a blender or food processor, pulse pecans and torn bread together until pecans are finely chopped and bread is crumbly.
- 2
In a medium bowl, blend together mayonnaise, lemon juice, Dijon mustard, and egg yolk. Add crab and chives, stirring gently to mix and breaking up large lumps. Stir in 6 tablespoons of the pecan-bread crumbs.
- 3
Place remaining crumbs on a plate. Form crab mixture into 4 cakes about 2 inches in diameter. Dredge in crumbs, pressing gently to adhere.
- 4
Melt butter in a medium nonstick skillet over medium-low heat. Add crab cakes, cover pan, and sauté turning once, about 5 minutes total, until hot in center and browned on both sides.
- 5
For the Sweet Pepper Sauce: Place bell pepper, olive oil, 1 tablespoon balsamic vinegar, and 1/4 cup water in a small saucepan. Cover and cook over medium heat for 20 minutes. Let cool slightly, then blend until smooth. Season with remaining vinegar, salt, and cayenne.
- 6
Spoon pepper sauce onto salad plates and place 2 crab cakes on each. Garnish with whole chives and lemon wedges.