Prep time: 25 minutes
Cook time: 30 minutes

Shopping List

• 1 bunch flat leaf (Italian) parsley
• 1 shallot
• 1 lime, preferably organic
• 1-inch piece fresh ginger
• 4 good-sized red bell peppers, preferably organic
• 1 lb. crab meat, fresh if possible, otherwise pasteurized
• 1-1/4 cups fresh breadcrumbs
• Soy sauce
• Loaf of crusty bread

Pantry Items

• Black pepper
• Canola oil
• Extra-virgin olive oil
• Fine or coarse sea salt
• Garlic
• Mayonnaise
• Sugar
• Tabasco

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Rosé
• Dessert:   Fresh peaches and raspberries, sugar optional

Game Plan:

• When you walk in the door
  • Refrigerate the crab meat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Check over the crabmeat for shells. Put it in a bowl, and refrigerate.
  • Measure out 2/3 cup bread crumbs.
  • Trim and mince the shallot.
  • Rinse and pat dry the parsley; pluck ½ cup leaves.
  • Zest the lime.  Mince the zest and cover it with a small bowl.
  • Peel and mince the ginger.
  • Core and seed the bell peppers, cut them into thin strips.
  • Peel and thinly slice 3 cloves garlic.
• Start Cooking
  • Put the peppers and 3 tbsps. oil in a skillet over medium-high heat. When the peppers start to sizzle stir them and reduce the heat to medium. Cover and cook for 20-30 minutes total.
  • Go ahead and set the table now, while you’ve got a minute.
  • To make the crab cakes, add the 2/3 cup breadcrumbs, the shallot, ½ of the minced lime zest, half the minced ginger, 1/3 cup of mayonnaise and a couple jolts of Tabasco to the crab meat. Mix everything together, gently, using your hands.
  • Add about 1/4 tsp. salt to the crab mixture, blend it in, and taste it. Adjust the seasoning.
  • Check and stir the peppers. Don’t worry if they get dark in spots – they’re best that way.
  • Add the remaining garlic to the peppers now, stir, and season with salt. Cover and continue to cook.
  • Form the crab mixture into patties, pressing the mixture gently together.
  • Put the remaining breadcrumbs in a shallow bowl. Mix in 1/4 tsp. salt with your fingers.
  • Set a crab cake in the breadcrumbs. Gently press the crumbs into the crab cake, all over. Repeat until all the cakes are covered in crumbs.
  • Heat 2 tbsps. canola oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, add as many of the crab cakes as will fit into the pan.
  • Check on and stir the peppers. They should be getting nice and soft.
  • Cook the crab cakes for about 3 minutes per side, or until they’re golden, then transfer them to a plate. You might have to do this in two batches.
  • While the crab cakes and peppers finish cooking, put ½ cup mayonnaise in a bowl. Whisk in 2 tsps. soy sauce, along with the remaining lime zest, and the remaining ginger.
  • Squeeze 1 tbsp. lime juice into the mayonnaise mixture and whisk. Whisk in several jolts Tabasco and about ½ tsp. sugar. Taste the sauce and adjust the seasoning.
  • Mince the parsley now, and stir it into the peppers.
  • When all of the crab cakes are cooked, put them on a platter and garnish it with a sprig of parsley.
  • Remove the peppers from the heat and put them in a serving dish.
  • Cut the bread, and take it to the table, along with the crab cakes, the peppers, the mayonnaise sauce for the crab cakes, and oops! Almost forgot the wine. Dinner is ready.

Wow that was fast, let’s eat!

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