Roasted Crab Cake Recipe
Hazelnut romesco, peperonata, fines herbs
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Ingredients
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Crab Cakes
Hazelnut Romesco
Peperonata
Fines Herbs
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, gently combine the lump crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into 8 equal-sized patties. Place them on a parchment-lined baking sheet.
- 3
Chill
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 4
Hazelnut Romesco
- 5
- 6
Blend Ingredients
In a food processor, combine the toasted hazelnuts, roasted red bell pepper, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Peperonata
- 7
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell peppers. Sauté for about 10 minutes until the vegetables are tender.
- 8
Season and Finish
Add salt, black pepper, and balsamic vinegar to the skillet. Cook for an additional 5 minutes, allowing the flavors to meld. Stir in fresh basil just before serving.
Fines Herbs
- 9
Prepare Fines Herbs
Roughly chop the fresh parsley, chives, tarragon, and chervil. Combine them in a small bowl. This herb mix will add a fresh element to the dish.
