Potato Crusted Maine Crab Cakes with Sweet Pea Sauce Recipe
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Ingredients: |
Ingredients: Crab cakes: 8 oz. crab meat, 1/2 bunch scallions sliced thin, juice of 2 limes, 1 T. chopped cilantro, 1/4 T. hot sauce, 1/4 T. Worcestershire, 1/4 can coconut milk, 1/2 cup bread crumbs, salt and pepper to taste, 2 Idaho potatoes, 2 T. melted butter, flour for dusting (Wondra), oil for frying.
Sweet Pea Sauce: 3 shallots, 6 garlic cloves peeled, 1 qt. half and half, sweet pea shells to produce about 1 1/2 cup of peas--reserve the peas.
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Directions: |
Directions:Crab cakes: Gently mix together the crab meat, scallions, lime juice, cilantro, hot sauce, Worcestershire, coconut milk, bread crumbs, salt and pepper until the ingredients hold their shape. Chill for at least 1 hour (can be refrigerated for a day). Take the chilled mixture and form it into 2 oz. cakes; melt the butter and set aside to cool. Finely grate the potatoes and rinse them very well, until the water runs clear. Drain and dry. Pour the melted butter into the potatoes and mix. Dredge the cakes with the potatoes until well coated. Drain and serve with pea sauce.
Sweet pea sauce: Put everything except the peas into a stock pot. Slowly simmer for about 30-40 minutes. Strain. Put mixture in a blender. Add 1 cup of the peas, puree until smooth. Strain. Add remaining whole peas. Serve with the crab cakes. |
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Notes: |
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Notes: L'Etoile on North Pinckney St. on the Madison square is a special occasion restaurant, which serves this dish.
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