Crab & Shrimp Cakes with Red Bell Pepper & Cilantro Cream Sauce

This dish is probably one of the first that I was proud enough of myself to actually photograph.  I am a huge fan of Blue Mesa Grill in Dallas, but can't get back home enough to get my fix so I thought I would try and recreate one of my favorites.  I LOVE crab cakes and had tried many recipes before this one and after tinkering with it- loved the result.

 

Serve these rich little patties on two sauces as an appetizer -- or for a delicious small meal with a salad. If you’d rather not make the sauces, they are delicious served with a flavored mayonnaise or tartar sauce.

Adapted from Blue Mesa Grill 
Makes 8 patties (serves 4 for an appetizer)

Crab Cakes  

2 eggs, beaten  

½ cup mayonnaise(I use Central Market Roasted Garlic Mayonnaise)  

¼ tsp. fresh ground black pepper  

¼ tsp. cayenne pepper  

1 tsp. paprika  

½ tsp. salt  

½ tsp. Tabasco sauce (I use Rick Bayless’ Frontera Grill Chipotle Hot Sauce)  

1 tbsp. Worcestershire sauce  

1 lb. lump crab meat  

¼ lb. cooked shrimp, finely chopped  

½ cup finely chopped yellow onion  

4 cloves roasted garlic minced (though I personally will use the whole bulb)  

¾ cup bread crumbs, plus additional for breading (I use panko bread crumbs)  

Vegetable oil for frying  

One recipe Red Bell Pepper Sauce (see below)  

One recipe Cilantro sauce (see below)  

Grilled fresh corn and/or avocado for garnish (optional)

In a medium mixing bowl combine eggs, mayonnaise, peppers, paprika,  salt, Tabasco and Worcestershire sauce. Mix well.

In a separate bowl combine crab meat, shrimp, onions, and bread crumbs. Toss to evenly distribute ingredients. Add to egg mixture and mix well.

Divide crab mixture into 8 portions and shape into patties. Dip patties in bread crumbs on both sides, pressing lightly to coat.

Heat oil in a skillet over medium heat. Cook patties until golden brown on both sides. Drain on paper towels.

To serve ladle the two sauces on either side of a plate. Arrange the crab cakes on top and garnish with fresh grilled corn and/or sliced avocado.

Red Bell Pepper Sauce

2 red bell peppers  

⅓ cup dry white wine  

3 tbsp. white vinegar  

¼ cup yellow onion, diced fine  

½ tbsp. garlic, diced fine  

salt & pepper to taste  

1 cup heavy cream  

¼ cup softened butter

Combine wine, vinegar, onion, garlic, salt and pepper in a saucepan and bring to a boil over high heat. Reduce heat and simmer until liquid is reduced by half. Add cream and cook 10 minutes longer or until thickened. Lower heat and whisk in the butter, a few pieces at a time. Add pureed peppers and mix well. Strain. Serve warm or at room temperature.

Cilantro Cream Sauce

Follow directions for Red Bell Pepper Sauce, but substitute ½ cup chopped cilantro and 1 poblano pepper for the red bell peppers. Roast, peel and seed the poblano pepper and puree with the cilantro. All other instructions are the same.