⅛teaspoonSaltuse ¼ teaspoon if crab was cooked in unsalted water
4dropsTabasco Sauce
1cGrated Parmesan Cheese(100 g)
1 tablespoonCornstarch
⅛teaspoonBlack Pepperground finely
2tablespoonVegetable Oil
Roasted Red Pepper Sauce
2Roasted Red Peppers(1 Cup)
¼ teaspoonSalt
1teaspoonRed Wine Vinegar
6-8dropsTabasco Sauceuse more or less to taste
2teaspoonParsleyfinely chopped
2teaspoonChivesfinely chopped
Black Pepperfreshly ground to taste
½cNon Fat Plain Greek Yogurt
Instructions
Beat egg until frothy then add herbs, salt, pepper and tobacco and whisk in. Add crab and stir gently just until mixed.
In a separate bowl, sprinkle cornstarch over grated parmesan cheese and stir to coat.
Preheat a large frying pan to medium heat. Add oil shortly before frying crab cakes.
Form crab mixture into 4 cakes and press gently into cheese mixture flipping to coat both sides lightly, then put into preheated pan. Fry until they are browned and crispy, then flip and brown other side. When finished, drain briefly on a paper towel lined plate before serving.
Roasted Red Pepper Sauce
Whiz peppers in food processor or blender until smooth, then add herbs, tobasco, salt, pepper and vinegar and blend. Last add the yogurt and pulse just until blended.
Pour ¼ c sauce into each of 4 bowls and top with a crispy crab cake.
Optional: Serve with lettuce leaves or pea shoots and garnish with chive blossoms and chopped parsley.
Notes
While these crab cakes hold together great once they are cooked, they are tricky to form and stick together when raw because there is no flour or bread crumbs. Hold them firmly in your hand and press firmly but gently into the parmesan mixture then lift and flip other side into mixture as well. Then using your hand, gently put them into pan. If some bits have fallen away, use your spoon and gently press them back on once in pan.