RECIPES / Entrees
A crab cake made from all fish delicious and no heavy bread filling.
Crab Cakes - 6 Cakes
1 lb. of Crab Meat
1/2 lb. of fresh fish filets like fluke of flounder
1/2 lb. of scallops
pinch of salt
a chile pepper
1 big shallot
3 tblsp of parsley
3 tblsp of thyme
3 tblsp of marjoram
juice of a lemon
2 tlbsp of olive oil
black pepper to taste
4 tblsp of cream
1 egg

For Tomato Wine Butter Sauce

Residual Olive Oil from frying crab cakes. about 2 Tblspoons.
Medium Shallot
Juice of a lemon
1/2 cup of white wine
3 Tblsp of chopped parsley
1 tsp of tomato paste
1tsp of anchovy paste
salt and pepper to taste
6 tablespoons of unsalted butter
Put fresh herbs, shallot and chile pepper in cuisinart and mince. Add lemon juice, salt and a little olive oil to make a paste. Add scallops and fish filets. Puree until smooth. Add egg and cream. Add crab and fold together.
Chill for a couple of hours.
Heat a few tablespoons of Olive oil in a cast iron skillet. Form Crab mixture into 6 patties. Fry in olive oil until browned on each side/about 6-7 minutes. Place in 350 degree oven for 15 minutes and serve with tomato wine butter sauce.

Tomato Wine Butter Sauce
Pour residual olive oil from pan that you fried the crab cakes in. Chop a medium size shallot into small pieces and saute for 3 minutes. Add juice of a lemon and a half cup of white wine and a tablespoon of fresh parsley with a teaspoon of tomato paste and a teaspoon of anchovy paste. Bring to the boil and reduce heat to medium. Let reduce until you have about 1/2 to 3/4 cup of liquid. Slowly add tablespoons of cold butter one at a time until you have a thick sauce that coats the spoon. (Normally about 4-6 tablespoons of butter.) Throw in some more chopped parsley season to taste with black pepper and salt and serve over crab cakes.

Servings: 6

Nutritional information per serving

No nutrition information available

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