Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Crab Cakes
- 946.36 ml lump crabmeat
- 4 eggs
- salt
- cayenne pepper
- 39.43 ml minced fresh coriander
- 19.71 ml chopped red bell peppers
- 9.85 ml chopped garlic
- 19.71 ml chopped fresh ginger
- 473.18-709.77 ml fresh breadcrumbs
- 59.16 ml olive oil
-
Papaya Basil Sauce
- 236.59 ml dry white wine
- 1 medium ripe papaya, diced
- 1 shallot, diced
- 118.29 ml heavy cream
- 177.44 ml unsalted butter, cut into pieces
- salt and pepper
- 9.85 ml chopped fresh ginger
- 2 limes, juice of
- 4 sprig fresh basil
directions
-
For crab cakes:
- In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
- Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
- Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
- To serve pour sauce on a plate and top with the crab cakes.
-
For the Papaya-Basil Sauce:
- In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
- Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.
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