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Ingredients:
1 pound lump crabmeat
1 cleaned, chopped leek
1/2 cup finely diced red peppers (or a red & yellow pepper combination)
1/2 cup chopped scallions
1/2 cup bread crumbs
1/2 cup mayonnaise
1 tablespoon dried tarragon
2 tablespoons chopped parsley
1/2 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon white wine Worcestershire sauce
1 teaspoon Dijon mustard
Bread crumbs
Sauce:
Roasted Red Peppers
Balsamic Vinegar
Heavy Cream
Instructions:
Saute leeks and peppers until tender, add scallions. Combine with remaining ingredients. Adjust seasonings to taste. Form into patties 1 inch thick and coat with bread crumbs. Chill until ready to cook. Saute cakes in non-stick pan with a minimal amount of oil, approximately three minutes per side.
Serve with tartar sauce and lemon wedges, or a sauce of pureed roasted red peppers with a dash of balsamic vinegar and heavy cream.
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Copyright © 1999 - 2004 Lanier Publishing International
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