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Sauteed Crabcakes With Sweet Red Pepper Sauce

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Directions

In a 10-inch skillet, heat the olive oil. Sauté the diced red and yellow peppers and onion until the onion is translucent and the peppers are tender, 8 to 10 minutes. Remove the peppers and onions with a slotted spoon and transfer to a large bowl and let cool.

To the skillet add the heavy cream and jalapeño and reduce until 1/2 cup remains. Cool and add to the pepper and onion mixture. Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.

Stir in the egg and 1/2 cup each of breadcrumbs, and finely ground almonds. Gently fold in the crabmeat. Mixture will be lumpy. Divide the mixture into 12 and shape into small crabcakes.

Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate. Dip both sides of each crabcake into the mixture and coat well. Place on a tray and refrigerate, covered, for 1 to 3 hours.

When ready to serve melt the butter and vegetable oil in a large skillet. Over medium-high heat sauté half the crabcakes until golden brown, about 4 minutes on each side. Transfer to drain on paper towels. Keep warm in oven at 200 degrees. If necessary use additional oil and cook remaining crabcakes.

Divide the salad greens among six large plates. Arrange 2 crabcakes on the greens, drizzle Sweet Red Bell Pepper Sauce around the greens and on top of crabcakes.

This recipe yields 12 crabcakes.

Comments: I ate crabcakes for the first time in Chesapeake Bay. To my dismay, I tasted more potato than crab. I took home a few pounds of fresh lump crabmeat, experimented with it, and finally came up with this recipe. If you can't find fresh crabmeat, you can make this with uncooked shrimp.

Wine Recommendadtion: These crab cakes make a perfect start to a dinner and you need a wine that not just complements them, but also asserts itself quickly. Look for a grassy Sauvignon Blanc from Sancerre or the Loire or one of the new world whites from Australia or New Zealand.

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