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All right, now that we have corrected our little problem with the crab cakes, we tightened
them up with a little--with more bread crumbs, we're going to make our sauce - a roasted
red bell pepper cream sauce. This is the quick way to do it, I use pimientos, which are roasted
red bell peppers. So I have one container of red bell peppers that I will add straight
to the pan. What we're going to do is cook these - get it really hot, and then we're
going to add heavy whipping cream. Once the heavy whipping cream is added, we're going
to bring the cream to a boil and then let it reduce. Once it's reduced to a desired
consistency, which would be a medium consistency for sauces, we will hit it with our "mix stick",
and that will smooth the sauce out. Once we have our sauce done, we'll saute out the crab
cakes and we'll be ready to go. Right about there. We're going to let it boil hard. Now
once this comes to a boil, we can add some lemon to it. You don't want to add the lemon
and the cream at the same time. If you do that, the acidity from the lemon will break
the cream and it's not good. You can't use it, it looks very bad. So once your cream
is heated and incorporated with another product like the pimientos, then you can add your
lemon juice. So we'll let this come to a boil, it's just about there, and we will let it
reduce a bit. As it boils and reduces, you will see the thickness will increase. At this
point, what we can do is smooth it out with the "mix stick". I love this gadget; I use
it so much in the kitchen. Okay, the salt with the red bell peppers and the lemon complements
the crab cakes beautifully.