Crab Cakes
Crab Cakes:
1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil
Sauce:
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)
1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.
2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.
3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.
4. For the sauce, whisk together mayonniaise, lemon juice and capers.
Haute Sucré 