Jacques Pépin's Crab Cakes In Red Sauce

Once again it's time for our Mystery Box Madness over at I Heart Cooking Clubs. This time around our list of mystery box ingredients were: Brie, Crab, Chives, Pecans, Strawberries, Vanilla, Breadcrumbs, Green Beans, Vinegar, and Puff Pastry. We are to chose three ingredients from the list and cook a recipe from one of these chefs: Nigella Lawson, Mark Bittman, Giada De Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madjur Jaffrey, Yotam Ottolenghi, Donna Hay, Nigel Slater, Diana Henry, and Jacques Pépin.

I chose to cook with Pépin simply because I'm currently crushing on his recipes in a major way. After months of being in a cooking rut I'm happy to say that Pépin's recipes are so exquisite that I've been rejuvenated. My cooking mojo has returned and it's about time! I can't wait to get in the kitchen and cook his recipes each week.

I always jump at a chance to eat crab so I knew I was choosing crab as my first ingredient. When I found this recipe for Crab Cakes in Red Sauce from Pépin's Fast Food My Way book I was delighted to see the recipe called for both breadcrumbs and chives, the two final ingredients needed for the mystery box challenge.

These crab cakes were crazy insane delicious. Crispy on the outside, tender on the inside, just the right amount of seasoning to bring out the flavor of the crab without overpowering, and the red sauce...well, it was a divide combination of tangy creamy deliciousness.  That sauce was a very welcome break from tartar sauce or remoulade.  A unique and delicious way to serve crab cakes. Will be making this recipe again. Soon.

Crab Cakes In Red Sauce

Adapted from Fast Food My Way

by Jacques Pépin

Serves 4

Crab Cakes

1 (8-ounce) pkg fresh crabmeat, drained and picked clean of shell

1-1/4 cups fresh breadcrumbs (from about 2 slices white bread)

2 tablespoons minced scallion

2 tablespoons chopped fresh cilantro

 1 teaspoon chopped garlic

3 tablespoons mayonnaise

1/4 teaspoon Tabasco sauce

1/4 teaspoon salt

1/3 cup sliced almonds

2 tablespoons canola oil

Red Sauce

1/3 cup mayonnaise

2 tablespoons ketchup

1 teaspoon wasabi paste

2 teaspoons fresh lime juice

1 tablespoon water

2 teaspoons chopped fresh chives

Put the crabmeat in a bowl and add 2/3 cup of the breadcrumbs, scallion, cilantro, garlic, mayonnaise, Tabasco, and salt. Mix lightly, just until the ingredients are well combined.

Put the remaining breadcrumbs in a food processor with the almonds and process until the nuts are well chopped and combined with the bread.

Heat the oven to 180 degrees. Form the crab mixture into 4 patties, then dip each patty into the crumb mixture until it is coated on all sides.

Heat the oil in a nonstick skillet over medium heat and arrange the patties next to one another in the pan, handling them gently because they are soft. Cook for about 3 minutes on each side.  Keep warm in the oven.

Meanwhile for the sauce: Combine all the ingredients in a bowl.

At serving time: divide the sauce among four plates.  Place a patty in the center of the sauce on each plate, sprinkle some chives on the sauce, and serve immediately.

Theme: Mystery Box Madness: May!