Crab and lobster cakes with roasted red pepper coulis and dill cream

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Photo: thisvegetarian.com

Prep Time:
25 minutes
Cooking Time:
40 minutes
Servings:
4

Adapted from Canadian Living Magazine April 2003

  • For the Crab and lobster cakes with roasted red pepper coulis and dill cream:
  •  Tags for<b>Crab and lobster cakes with roasted red pepper coulis and dill cream
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  • main ingredients:
  • crab Pageturner Cookbook
  • lobster Pageturner Cookbook
  • eggs Pageturner Cookbook
  • pepper Pageturner Cookbook
  • dill Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • Portugal Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Christmas Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 1 7ounce package crabmeat
      1 2 ounce lobster tail
      2 eggs
      2 tablespoons sour cream
      1 tablespoon lemon juice
      1 1/4 cups fresh bread crumbs
      3 tablespoons finely diced red onion
      1 tablespoon chopped fresh dill
      1/4 teaspoon Worcestershire and hot pepper sauce
      1/4 teaspoon salt
      1/4 teaspoon pepper
      1 tablespoon canola oil

      Roasted Pepper Coulis:
      1 sweet red pepper
      1 tablespoon olive oil
      1 small onion, chopped
      1 large clove garlic, minced
      1/2 cup tomato juice
      1 tablespoon white wine
      2 teaspoons chopped fresh basil
      1/4 teaspoon salt
      1/4 teaspoon pepper

      Dill Cream:
      1/2 cup white wine
      3/4 cup whipping cream
      1 teaspoon butter
      1 teaspoon flour
      2 tablespoons chopped fresh dill
      pinch each salt and pepper

    Directions

    Place crab in sieve. Remove lobster from shell;dice and add to crab. Press out liquid and remove any visible cartilage or shell. 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 into 8 cakes, each scant 1/2 inch thick. Lightly brush large non-stick 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 lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

    Dill Cream:
    In saucepan, boil wine until reduced to 1/4 cup. Pour in cream; boil for 3 minutes. Meanwhile, mash butter and flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. Reheat coulis; pool generous 2 tablespoons each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.

    Country cuisine Ecookbook(s) showing the recipe Crab and lobster cakes with roasted red pepper coulis and dill cream:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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