Crab Cakes with Red-Pepper Butter

By akselden

Ingredients

• 2 roasted red peppers
• 1 1/2 Tbs. olive oil; plus more as needed
• 2 1/2 sticks butter; very soft
• Coarse salt and freshly ground pepper, to taste
• 1/4 lb. white-meat fish such as flounder, sole or.scallops coarsely Chopped
• 4 Tbs. chicken broth
• 3 Tbs. chopped chives
• 1/2 lb. lump crab meat; shells removed
• 1/8 tsp, cayenne pepper
• 1 cup cornmeal

Preparation

Step 1

Combine roasted peppers and '12 Tbs. olive oil in food processor; puree. Add 1 1/2 sticks butter and salt and pepper to taste; process until smooth. Roll butter into a cylinder, wrap in plastic wrap and refrigerate. Put chopped fish in a food processor with the chicken broth puree. Add 1 stick butter gradually and process until combined. Transfer fish puree to a medium bowl. Add chives, crabmeat, cayenne pepper, salt and ground pepper. Mix thoroughly. Form mixture into 8 flat cakes. Put cornmeal on a large plate and dip the crab cakes in the cornmeal to coat them lightly. Heat 1 Tbs. olive oil in a nonstick pan; Saute crab cakes, turning, until golden brown and cooked through. Meanwhile, in a separate pan, melt red-pepper butter over medium heat. Serve crab cakes drizzled with melted butter. Serves 4.