Easiest Way to Make Delicious Sig's Leek and Sweet Pepper Crab Cakes

Sig's Leek and Sweet Pepper Crab Cakes. Stuffed with savory ingredients like sweet corn and fresh herbs and served with Champagne-Citrus Beurre Blanc, Sweet Corn, Leek, and Basil Crab Cakes. Homemade Crab Cakes with large chunks of sweet crab meat, these patties are flavored with bell pepper, onion, celery and garlic. Crab cakes tastes so fresh, with juicy morsels of crab and flavored with peppers, onion, celery and garlic.

You'll think they came from a high end restaurant. Trying to come up with a low fat crab cake was quite a challenge, but you won't miss the fried version when you taste these. The sauce adds just the right amount of heat to them, but you can adjust to your taste. You can have Sig's Leek and Sweet Pepper Crab Cakes using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Leek and Sweet Pepper Crab Cakes

Prepare 1 medium of shallot.
You need 2 of very small baby leeks.
You need 1 of pointed Italian or other sweet pepper, any colour.
You need 3 small of cloves of smoked garlic.
You need of fresh very fine chopped flat parsley.
You need of grated zest (peel) of one unwaxed lemon.
You need 1 tbsp of Worcestershire Sauce.
You need 1 1/2 of tablespoon mustard , mild to medium hot.
You need 1/2 of teaspoon best sea salt or salt substitute.
It's 1 pinch of turmeric.
Prepare 1/2 tsp of cayenne pepper or to taste.
You need 2 pinch of smoked paprika.
You need 2 of egg whites.
Prepare 1 of egg yolk.
Prepare 500 of grams crabmeat, either fresh or ready cooked.
You need 225 of grams breadcrumbs , either fresh or dried.
Prepare 3 of to four tablespoon plain flour for dusting your hands when doing the patties.

Place half of the crab cakes in skillet. I have been using this red pepper sauce with prepared crab cakes for years. I finally made this crab cake. Crisp fish cakes with a tangy roasted red pepper sauce make a satisfying main course for lunch or brunch.

Sig's Leek and Sweet Pepper Crab Cakes step by step

Chop your pepper,shallot leeks, garlic cloves and parsley very finely , put all into a bowl.
Add all the spices and all other ingredients ,except the breadcrumbs the crab meat and flour . Set aside about one half of the breadcrumbs and add the other half to the other ingredients.
Mix well with your hands, until all is combined add the crab meat and gently lift it under , so that it does not all end up being mashy.
Put the mixture into the fridge for 45 minutes or so then form into small patties with your hands floured . Roll the patties carefully into the rest of the breadcrumbs, covering them completely, transfer the patties to a plate and cover with clingfilm, and chill for another 45 minutes , for all the flavours to combine.
Heat some oil in pan and cook a few patties at a time only, for 4-5 minutes from each side until they are cooked and golden brown..
Remember that these are very delicate because of their texture, so be gentle with them . I served with caramalised lemon butter and fresh asparagus.
This will serve 3 to 4 people depending on the size patty you make ..

Simon Pearce serves them with Two-Potato Pa. Eggs, all-purpose flour, milk, thyme, scallions, spring or green onions, parsley leaves, red hot pepper sauce, crab meat, salt and black pepper, baking powder, butter, beurre blanc, sweet red bell peppers, chives, capers. These crab cakes with that sweet chili sauce have managed to dethrone our reigning crab cake king and I'm guessing a bite size version will be appearing in This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for. From The Barking Crab, a stalwart restaurant on Boston's waterfront, these classic crab cakes are full of sweet meat and just enough crumbs.