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Crab Cakes with Shrimp Sauce & Truffled Confit of Peppers
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¼ cup mayonnaise
2 cups, or 18.5 ounces, cleaned crabmeat
½ cup Italian-style bread crumbs, divided
2 tablespoons chopped parsley
½ teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon seeded, finely chopped jalapeño pepper (optional)
1 teaspoon Worcestershire sauce
3 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
2 tablespoons DaVinci® Extra Virgin Olive Oil for drizzling
2 tablespoons DaVinci® 100% Pure Olive Oil
1 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
4 large garlic cloves, thickly sliced
Shells from 2 pounds of shrimp (2-3 cups)
⅛ teaspoon red pepper flakes
½ cup sherry
2 cups clam juice or chicken stock
1 cup tomato sauce
Salt and freshly ground black pepper to taste
2 tablespoons softened unsalted butter
Truffled Confit of Peppers
Serves 4 to 6
Start by making the Shrimp Sauce and the Truffled Confit of Peppers. (See confit recipe below.)
To prepare the Shrimp Sauce:
Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in the oil over medium heat until the onions are soft and aromatic but not brown, 5 to 6 minutes. Add the shrimp shells and the red pepper flakes, and cook until the shells become red, 2 to 3 minutes.
Pour on the wine, stirring to gently dislodge any flavorful brown bits that may stick to the pan. Cook over medium heat and reduce the liquid by half, 1 to 2 minutes.
Add the clam juice or chicken stock, and the tomato sauce. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly, 20 to 30 minutes. Strain the sauce, pressing the shells gently with a wooden spoon to extract all of the flavor. Discard the solids, return the sauce to the pan, and reduce further, cooking it over medium-low heat for another 8 to 10 minutes, or until the sauce coats the back of a spoon. Season with salt and pepper to taste. Keep the sauce warm until ready to use.
To prepare the Crab Cakes:
In a bowl, mix the mayonnaise and the egg together. Add the crabmeat, ¼ cup bread crumbs, parsley, salt, paprika, onion powder, black pepper, optional jalapeño pepper and Worcestershire sauce, and fold gently together.
Make 6 medium crab cakes or 4 large ones, shaping them into a round or oval shape. Coat the top and sides of the crab cakes with the remaining ¼ cup of bread crumbs.
Cook the extra light olive oil in a nonstick pan over medium-high heat until it starts to sizzle, then reduce the heat to medium. Cook the crab cakes for about 1 minute per side.
Using a slotted spoon, transfer the crab cakes to a plate lined with paper towels.
Bring the Shrimp Sauce to a boil over high heat. Cook for 1 minute, stirring well, then turn off the heat and add the butter, stirring it gently into the sauce to incorporate it.
To assemble the dish:
Coat the bottom of each serving dish with the Shrimp Sauce. Place a crab cake in the middle of each dish, then top with the Truffled Confit of Peppers. Drizzle with some extra virgin olive oil, and serve.
©2013 Nick Stellino Productions