Name: Parmesan Crusted Crab Cakes with Roasted Red Pepper Caper Butter Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup panko; 1/4 cup grated Parmesan; 1/8 teaspoon dried basil; 1/8 teaspoon dried oregano; 1/8 teaspoon dried thyme; Four 6-ounce crab cakes (use your favorite recipe); 1 cup all-purpose flour; 1/2 cup evaporated milk; 2 cups (1 pound) butter; 1 cup roasted red peppers; 1 tablespoon capers; 1 tablespoon chopped garlic; 1 tablespoon chopped shallots; 3/4 cup dry white wine; 1/4 cup chopped fresh parsley; Salt and pepper; 1/4 cup shredded Asiago cheese

Directions

Mix the panko, Parmesan, basil, oregano and thyme in a shallow bowl. Flatten the crab cake portions to about 1/2-inch thickness.
Dredge the crab cakes in the flour, then dip in the evaporated milk. Drain the excess evaporated milk, then roll in the panko breading.
In a large skillet over low heat, melt 1 1/4 cups (2 1/2 sticks) butter. Carefully add the crab cakes to the butter and increase the heat to medium. Sauté until golden brown, about 2 minutes per side.
In another sauté pan, combine the roasted red peppers, capers, garlic and shallots. Add the wine and reduce over high heat by three-quarters, about 3 minutes. Remove from the heat and add the parsley, then slowly fold the remaining 1 1/2 sticks butter into the sauce, steadily moving the pan in a circular motion until the sauce thickens. Add salt and pepper to taste. Serve the crab cakes with the sauce drizzled over the top, then sprinkle with the Asiago.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Oyster Creek Inn Restaurant and Boat Bar, Leeds Point, NJ

Parmesan Crusted Crab Cakes with Roasted Red Pepper Caper Butter Sauce

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