Crab Cake with Pink Peppercorn Sauce
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Crab Cake with Pink Peppercorn Sauce full of Dungeness crab with crispy edges paired with a peppery agave cream sauce.
Servings: 6
Ingredients
Crab Cakes
- 1 pound Dungeness crab shelled
- 1 cup mayonnaise
- 1 cup Panko breadcrumbs non-seasoned
- 1 tbsp. green onion minced
- 1/2 cup Mama Lil's Pickled Peppers minced
- 1/4 cup celery minced
- 1/2 tsp. garlic minced
- salt and pepper
- 2 tbsp. avocado oil
- 2 tbsp. butter
- 1 lemon cut in wedges
Pink Peppercorn Sauce
- 1/2 cup mayonnaise
- 1 tbsp. pink peppercorns crushed
- 1/2 tbsp. agave nectar
Instructions
Crab Cakes
- Gather lump crab meat in a paper towel and squeeze out excess moisture. Place lump crab meat in a mixing bowl with remaining crab cake ingredients.
- Gently combine ingredients, making sure not to over mix. You want the lump crab to remain in lump form. When combined, form into 6 large, thick patties. Place on a plate, cover with saran wrap and refrigerate at least an hour, preferably overnight.
- When ready to cook, pre-heat oven to 350 degrees. Remove crab cakes from refrigerator and let rest while you heat your sauté pan to medium high. Add avocado oil to pan and let warm. Place crab cakes in pan and brown for about 2 1/2 minutes on each side, add 2 tbsp. butter to pan after flipping to second side. Remove from sauté pan, place on sheet pan and bake in oven for about 5 minutes while you make pink peppercorn sauce.
- Spread a dollop of pink peppercorn sauce across each serving plate and place one crab cake in the center. Serve with lemon wedges.
Pink Peppercorn Sauce
- Blend all ingredients together until smooth.