Recipe courtesy of Oyster Creek Inn Restaurant and Boat Bar
Parmesan Crusted Crab Cakes with Roasted Red Pepper Caper Butter Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1299
- Total Fat
- 102
- Saturated Fat
- 62
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 46
- Cholesterol
- 398
- Sodium
- 1092
- Total: 35 min
- Active: 35 min
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.