Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream
This recipe makes 4 servings
|Per serving: about||-|
|total fat||28 g|
|sat. fat||13 g|
- Portion size: 4
Lobster gives these an authentic Nova Scotian touch, and the two sauces — one a colourful roasted pepper and the other, a creamy dill — add a touch of Laceby indulgence. Serve as an appetizer or main course, depending on your appetite.
- 7 oz 7ozfrozen crabmeat, thawed
- 1 1lobster taillobster tails, approx. 2 oz (60 g)
- 2 2eggeggs
- 2 tbsp 2tbspsour cream
- 1 tbsp 1tbsplemon juice
- 1-1/4 cups 1-1/4cupsfresh bread crumbs
- 2 tbsp 2tbspfinely diced red onionred onions
- 1 tbsp 1tbspchopped fresh dill
- 1/4 tsp 1/4tspWorcestershire sauce
- 1/4 tsp 1/4tsphot pepper sauce
- 1/4 tsp 1/4tspeach salt and pepper
- 1 tsp 1tspvegetable oil Roasted Pepper Coulis:
- 1 1sweet red pepper
- 1 tbsp 1tbspextra-virgin olive oil
- 1 1small oniononions, chopped
- 1 1large garlic clovegarlic cloves, minced
- 1/2 cup 1/2cuptomato juice
- 1 tbsp 1tbspwhite wine
- 2 tsp 2tspchopped fresh basil
- 1/4 tsp 1/4tspeach salt and pepper Dill Cream:
- 1/2 cup 1/2cupwhite wine
- 3/4 cup 3/4cupwhipping cream
- 1 tsp 1tspbutter
- 1 tsp 1tspall-purpose flour
- 2 tbsp 2tbspchopped fresh dill
- 1 pinch 1pincheach salt and pepper
Place crab in sieve. Remove lobster from shell; dice and add to crab. Press out liquid and remove any visible cartilage or shell.
In large bowl, whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster. With damp hands, form by 1/4 cupfuls (50 mL) into 8 cakes, each scant 1/2 inch (1 cm) thick. (Make-ahead: Arrange on waxed paper-lined rimmed baking sheet; cover and refrigerate for up to 2 hours.)
Lightly brush large nonstick skillet with oil; place over medium heat. Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
Roasted Pepper Coulis: Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside.
In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add tomato juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Pur?in blender or food processor. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Dill Cream: In saucepan, boil wine until reduced to 1/4 cup (50 mL), about 3 minutes. Pour in cream; boil for 3 minutes. Meanwhile, mash butter with flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. (Make-ahead: Cover surface immediately with plastic wrap; let cool and refrigerate for up to 8 hours. Reheat over low heat, stirring.)
Reheat coulis; pool generous 2 tbsp (25 mL) each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.
Source : Canadian Living Magazine: April 2003